Lemon Teacakes, Southern Recipe Tutorials

Lemon Tea Cakes Recipe Tutorial, Collard Valley Cooks
This recipe is in our Vol. 3 Cookbook. The cookbook is spiral bound and large print and can be purchased through this link: https://collard-valley-cooks-store.myshopify.com/collections/all
Welcome to Collard Valley Cooks! Have you wished you could make your recipes taste like Mama made them? You can do it! Come sit at my table and watch my cooking videos. You will learn how to cook Southern-style dishes using my mama's techniques and recipes. You will become a great cook, so stick around and don't miss a post by clicking that subscribe button today! Please leave me a comment if you like this recipe!
NOW FOR THIS FAMILY RECIPE:
Lemon Teacake Cookies
JUICE OF ONE LARGE LEMON
1 1/2 TSP. LEMON EXTRACT
1 TSP. VANILLA EXTRACT
1 CUP SHORTENING
2 CUPS SUGAR
1/2 TSP. SALT
3 LARGE EGGS
4 1/2 CUPS SELF-RISING FLOUR
Preheat oven to 375 degrees F. In a mixing bowl, add shortening & sugar and mix until fluffy. Add the extracts & lemon juice. Add salt, then add eggs one at a time. Finally, add flour and mix well. Drop on a greased cookie sheet or parchment-lined sheet by the tablespoon. (I use a cookie scoop, but if you do not have one, just roll them up in balls) and put them 1 1/2" apart on a sheet pan. Bake for 12 minutes for lighter cookies and 13-14 min. for darker cookies. Optional: Add the zest of a lemon and beat it into the butter. You can also put cookies in a gallon storage bag and shake in powdered sugar. Store in a sealed container.