2 1/2 c. flour
1/2 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1/2 c. soft butter
1/3 c. shortening
1 1/3 c. sugar
1/2 tsp. lemon extract
2 eggs
1 to 2 tbsp. milk
Raisins, nuts if desired

Grease baking sheets lightly. Sift flour, measure, resift 5 times with next 3 ingredients. Cream butter and shortening until shiny, then add sugar gradually and cream well. Stir in flour ingredients, then beat in eggs until fluffy.

Add flour in 2 or 3 portions, mixing until smooth after each portion. Stir in milk. Cover bowl and place in refrigerator to chill 1 hour. Remove 1/3 of the dough at a time.

Roll on a lightly-floured board. Keep rest of dough refrigerated. Yield: 5 dozen cookies.