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 ==
# Cream shortening and sugar together at medium speed until well blended.
# Add eggs and flavorings, and beat at medium speed until creamy, scraping down the bowl before and after adding eggs and flavorings.
# Stir flour, nutmeg if desired, baking powder, baking soda and salt together to blend well; add, along with sour cream to creamy.
# Cover and refrigerate from 3 hours to overnight.
# Return dough to room temperature.
# Roll out on a lightly floured board to ¼" thick.
# Cut with a 2½ round cutter or an equivalent (see note below).
# Place dough on cookie sheets that have been sprayed with pan spray or lined aluminum foil.
# Bake at 350°F for 8 to 10 minutes, or until cookies are lightly browned.
# Remove them to a wire rack and cool to room temperature. 
== Notes ==
Nutritive values for these cookies are based on the use of the 2½ round cutter and weight of a little over 1 ounce per cookie. You may use other cutters as long as the finished cookie weighs about 1 ounce per cookie, and you might even make a 2-ounce cookie and figure the nutritive value and exchanges as twice those for the smaller cookie. You may add flavorings other than vanilla and lemon; if add nuts, raisins and the like, however, you are altering the nutritive values and exchanges for each cookie. 
== Nutritional information ==
* Food exchanges per serving: 1 starch/bread + 1 fat 
* Calories: 108 | fat: 5g | cho: 15g | NA: 54 mg | cholesterol: 18 mg.
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Category:Diabetic-friendly Recipes
Category:Cookie Recipes
Category:Egg Recipes
Category:Sour cream Recipes
Category:Lemon extract Recipes