GERMAN LEMON COOKIES

         7 oz white flour               2 eggs, well-beaten
         4 oz whole wheat flour         4 tsp cream
         5 oz butter                    grated peel of one lemon
         7 oz sugar                     

Beat butter until creamy. Beat in the sugar and lemon peel. Stir in the flour. Add the cream and eggs and mix to a light dough. Drop by teaspoons onto greased baking sheet and flatten with a wet fork.

Bake 6-8 minutes at 425° until golden. Makes 48.

Adapted from the “Centennial Cook Book & General Guide” (1876). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!