I'm making this recipe today, but I'm going to put semi-sweet chocolate chips in it and some finely chopped nuts on top of each cookie. I ordinarily don't like fruit and chocolate flavors together, but know the lemon cookie-chocolate combo is a winner.


Lemon Gingersnaps
2 cups brown sugar
1 cup vegetable shortening
2 teaspoons lemon extract
2 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon ginger
2 teaspoons cream of tartar
1 teaspoon salt
Sugar for dipping

Cream together the brown sugar and vegetable shortening. Add the flavoring and eggs and beat well. Sift dry ingredients together and add, mixing well. Pinch off about a heaping teaspoon of dough and roll into a ball. Dip into sugar and place on a cookie sheet which has been lightly greased. Allow room between the balls for spreading. Bake at 375 degrees for 7 to 9 minutes.