Lemon Crisscross Cookies

• 1/2 cup butter-flavored shortening
• 1/2 cup plus 3 tablespoons sugar, divided
• 1/3 cup packed brown sugar
• 1 large egg
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon lemon extract
• 1/4 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt

1. In a bowl, cream the shortening, 1/2 cup sugar and brown sugar. Beat in the egg, lemon zest and extracts; mix well. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Refrigerate dough for 1-2 hours or until firm.
2. Shape dough in to 1-in. balls; roll in remaining sugar. Place 2 in. apart on greased
3. . Flatten with a fork, forming a crisscross pattern. Bake at 375u0b0 for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

butter, sugar, brown sugar, egg, lemon zest, lemon extract, vanilla, flour, baking soda, cream of tartar, salt

Taken from www.tasteofhome.com/recipes/lemon-crisscross-cookies/ (may not work)