Spoon River Rolled Cookies

Ingredients

 * ½ cup vegetable shortening
 * 1¼ cups sugar
 * 2 eggs, (large)
 * 1 tsp vanilla
 * 1 tsp lemon extract
 * 3 cup all-purpose flour
 * 1 tsp nutmeg, (optional)
 * 1 tsp baking powder
 * 1 tsp baking soda
 * ¼ tsp salt
 * 1 cup sour cream

Directions

 * 1) Cream shortening and sugar together at medium speed until well blended.
 * 2) Add eggs and flavorings, and beat at medium speed until creamy, scraping down the bowl before and after adding eggs and flavorings.
 * 3) Stir flour, nutmeg if desired, baking powder, baking soda and salt together to blend well; add, along with sour cream to creamy.
 * 4) Cover and refrigerate from 3 hours to overnight.
 * 5) Return dough to room temperature.
 * 6) Roll out on a lightly floured board to ¼" thick.
 * 7) Cut with a 2½ round cutter or an equivalent (see note below).
 * 8) Place dough on cookie sheets that have been sprayed with pan spray or lined aluminum foil.
 * 9) Bake at 350°F for 8 to 10 minutes, or until cookies are lightly browned.
 * 10) Remove them to a wire rack and cool to room temperature.

Nutritional information

 * Food exchanges per serving: 1 starch/bread + 1 fat
 * Calories: 108 | fat: 5g | cho: 15g | NA: 54 mg | cholesterol: 18 mg.