This recipe was printed in the Journal years ago. I have the original newspaper clipping and it is yellowed and stained like a good recipe should be. It is a tried and true cookie. When I made them this week-end I had the eclipse in mind which is why I dipped them chocolate but I usually serve them plain because they are such a great cookie as is. Enjoy.
¾ cup oil
1 cup granulated sugar
1 cup powdered sugar
1 teaspoon lemon or orange extract
4 cups flour
1 tsp. salt
1 tsp. soda
Cream together the butter, oil, and sugars. Add the eggs and lemon or orange extract. Mix thoroughly. Sift together the flour, salt and soda. Add to creamed mixture and mix until well blended.
Drop by balls onto parchment-lined baking sheets. Press with the bottom of a glass dipped in sugar. Bake in a 350-degree oven for 6-8 minutes. Be careful not to let them brown. They will turn crisp as they cool.
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