Lemon Cookies.
1 pound of flour, or enough for stiff dough.
¼ pound of butter.
1 pound of powdered sugar.
Juice of 2 lemons, grated peel of one.
3 eggs, whipped very light.
Stir butter, sugar, lemon-juice and peel to a light cream. Beat at least five minutes before adding the yolks of the eggs. Whip them in thoroughly, put in the whites, lastly the flour. Roll out about an eighth of an inch in thickness, and cut into round cakes. Bake quickly.
Keep in a dry place in a tin box, but do not wrap them up, as they are apt to become soft.