1. For this unique design, you will need a large, empty plastic spool from thread. Remove paper from one end.
2. Mix flour, salt, and baking powder. Beat 1 cup of the sugar and the shortening in a large bowl with electric mixer until fluffy. Beat in eggs, lemon rind, lemon juice, lemon extract, and 3 or 4 drops yellow food color. On low speed, gradually beat in flour mixture. Chill 1 hour.
3. Heat oven to 400°. Grease baking sheets or line with parchment paper.
4. Stir together the remaining 1/2 cup sugar and 1 drop yellow food color until uniform. Form dough into small balls the size of a walnut. Roll in colored sugar. Place about 2 inches apart on prepared baking sheets. Press flat with the bottom of a glass (cookies should be about 1/4 inch thick). Press spool about half-way into each cookie center. Bake 8 minutes or until a light golden color. Cool on wire racks. If desired, top with a small amount of lemon curd and garnish with mint leaves.
* If using large eggs, you may need 2 2/3 cups all-purpose flour.
** Available in gourmet food stores.
This Lemon-Slice Spool Cookies recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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