Sophie's Butter Cookies

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 lb butter (room temp)
• 1 lb crisco
• 1 lb sugar (2.33 cups)
• 4 large eggs
• 1 teaspoon vanilla
• 1 tablespoon lemon rind (or 15 drops of lemon juice)
• 1 pinch mace
• 3 lbs flour (and a little for rolling out dough)
• cinnamon-sugar mixture

Recipe

• 1 cream the butter, crisco and sugar together.
• 2 then add eggs, vanilla, lemon and the pinch of mace.only a pinch!
• 3 gradually add 3lbs of flour.
• 4 when dough is getting less wet and forms a ball, begin to knead flour in with your hands. you must stop adding flour once it doesn't stick to your hands.
• 5 put dough in bowl and refrigerate overnight, will keep for a week in fridge or you can freeze for two months.
• 6 roll out dough a little at a time on a lightly floured surface and cut with your favorite cookie cutters. take a metal spatula and quickly slide it under the cookies to pick them up.
• 7 dip one side of cookie in the cinnamon sugar mixture and place with c/s side facing up on a greased cookie sheet, we then sprinkle with crystals.
• 8 bake for 10-13 in a preheated 375° oven. they should be lightly brown around edges. cool on racks and grab a glass of milk, mmmmm.
• 9 i usually can fill about four medium sized cookie tins. yield is approximate.