1/2 c. vegetable shortening, room temp.
2 tbsp. butter, softened
1 c. sugar
1/2 tsp. vanilla
1/2 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

In bowl with an electric mixer cream together the shortening, butter and the sugar. Add vanilla, lemon extract, zest and the juice. Beat the mixture until it is smooth. Into the bowl sift together the flour, baking powder, baking soda and the salt. Blend the dough well.

On a piece of wax paper form the dough into a log 1 1/2" in diameter, using the paper as a guide. Chill the log, wrapped in the wax paper and foil for 2 hours. (The dough may be made up to 3 months in advance and kept wrapped well and frozen.)

Cut the log into 1/8" slices. Bake 2" apart on ungreased baking sheets at 350 degrees for 8 top 10 minutes or until the edges are just golden. Sift confectioners' sugar lightly over the lemon thins. Makes about 50 cookies.