Lemonia Cookies

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, dissolve the bakers' ammonia in the milk. Stir well and set aside to allow the ammonia to activate. (5 minutes)

Recipe View 7 mins In a large mixing bowl, cream together the chilled lard and sugar until the mixture is light and fluffy. (7 minutes)

Recipe View 0 mins Beat in the lemon oil (or extract), eggs, and salt until well combined. The mixture may appear slightly curdled, which is normal.

Recipe View 10 mins Gradually add the flour to the wet ingredients, alternating with the milk mixture, beginning and ending with the flour. Mix until just combined, being careful not to overmix. The dough should be soft but manageable. (10 minutes)

Recipe View 15 mins Lightly flour a clean surface. Roll the dough into small balls, about the size of walnuts. (15 minutes)

Recipe View 0 mins Place the dough balls 2 inches apart on ungreased cookie sheets.

Recipe View 10 mins Pour some extra granulated sugar into a small, shallow dish. Use the bottom of a glass or measuring cup to flatten the cookies to about 1/4 inch thickness. Dip the bottom of the glass in sugar before flattening each cookie to prevent sticking and add a sweet sparkle. (10 minutes)

Recipe View 11 mins Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the cookies are firm to the touch. (10-12 minutes)

Recipe View 0 mins Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.