4 1/2 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/4 c. shortening (I've also used butter)
2 c. sugar
2 eggs
1 1/2 tsp. vanilla
1/2 tsp. lemon extract OR 1 tsp. finely grated lemon zest (I prefer the latter)
1 c. buttermilk (or put 1 TBLS of vinegar in a GLASS and add enough milk to make 1 cup. Let stand for 5 minutes before using. Note: do not mix this in a metal container)
1/2 c. sugar mixed with 2 TBLS cinnamon
In a bowl, stir together flour, baking powder, baking soda, and salt.
In another bowl (a BIG one) beat shortening on medium for 30 seconds. Add the 2 cups of sugar and beat. Beat in the eggs, one at a time. Stir in vanilla and lemon. Add the dry ingredients and the buttermilk, alternating each. This is important: Cover and chill at least 4 hours.
Preheat oven to 375 degrees.
Roll the dough into balls...about an inch and half in diameter, and then roll each ball into the cinnamon sugar mixture. Gently flatten with the palm of your hand on an ungreased cookie sheet. Bake for 12-14 minutes.
TIP: I bake them for 12 minutes...and they don't look completly done. THEN, I let them sit on the hot cookie sheet while another batch is baking...and then transfer them to a cooling rack. They seem to 'bake' up a bit more when I let them sit.
These cookies have almost a biscuit like texture...very light and fluffy!! Enjoy!
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