1/2 c. vegetable shortening, room temperature
2 tbsp. unsalted butter, softened
1 c. sugar
1/2 tsp. vanilla
1/2 tsp. lemon extract
1 1/2 tbsp. freshly grated lemon zest
1/4 c. fresh lemon juice (about 1 lemon)
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Confectioners' sugar for dusting the cookies

With electric mixer, cream together the shortening, butter and sugar. Add vanilla, lemon extract, zest and juice, beating until mixture is smooth. In a separate bowl sift together flour, baking powder, baking soda and salt. Add to mixer bowl, blending dough well.

On a piece of wax paper form the dough into a log 1 1/2 inches in diameter using the paper as a guide. Chill the log, wrapped in the wax paper and in foil for 2 hours. Cut the log into 1/8 inch slices with sharp knife, place on ungreased cookie sheet 2 inches apart and bake at 350 degrees for 8-10 minutes, or until edges are just golden. When cool sift confectioners' sugar over them. Yields 50 cookies.