Serves: 5
Total Calories: 555
Preheat oven to 350°. Grease a 12-inch round foil baking pan.
In a small bowl, mix flour, baking powder and salt set aside.
In a large mixer bowl at medium speed, beat 3/4 cup sugar, butter and shortening until creamy. Beat in egg, vanilla and lemon extract. At low speed, gradually beat in flour mixture alternately with milk until well blended, starting and ending with flour. Place dough in center of pan. Press evenly to within 1/4 inch of edge of pan. Sprinkle with 3 tablespoons sugar.
Bake in center of oven for 18 to 20 minutes or until edges are lightly browned and no indentation remains in center of cookie when lightly touched. For a softer cookie, bake the minimum time. Place foil baking pan on a wire rack and cool cookie completely.
When cool, remove cookie from pan and wrap tightly in plastic wrap. Overwrap with foil to retain freshness. Store in a cool place.
*If decorating cookie after baking, do not sprinkle with sugar before baking.
This Sugar Cookie recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.
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