The cookie recipe changed again. Sort of. Not a lot. Here it is, as well as the lemon variation.

Basic Sugar Cookie

2 c wheat flour

1 c granulated white sugar

3/4 tsp baking soda

1/4 tsp salt

Mix dry ingredients together.

1/2 c shortening

Cut in shortening.

1/2 c vegetable oil

1 tsp vinegar

1 T water

Stir in liquid ingredients.

Preheat a pizza oven. Roll out dough 1/2 cm thick. Cut dough into shapes. Bake for 2 minutes. Rotate cookies. Bake for one more minute. The cookies should be just starting to turn golden brown on the edges and the surface of the cookies should have fine cracks. Once you remove the cookies from the oven, the cracks should settle back to a smooth surface.

Note: Times and temperatures may vary. I’m certain that you can use a normal oven rather than a pizza oven, but I don’t know what temperature to use or how long.

Lemon Sugar Cookie

2 c wheat flour

1 c granulated white sugar

3/4 tsp baking soda

1/4 tsp salt

1 T lemon zest

1/2 c shortening

1/2 c vegetable oil

1 T lemon juice

Bake according to the instructions for the Basic Sugar Cookie.

Cinnamon Sugar Cookie

2 c wheat flour

1/2 c granulated white sugar

1/2 c brown sugar

3/4 tsp baking soda

1/4 tsp salt

1 T cinnamon

1/2 c shortening

1/2 c vegetable oil

1 tsp vinegar

1 T water

Bake according to the instructions for the Basic Sugar Cookie.

Basic Icing

1 c powdered sugar

2 T water

Mix ingredients together. Icing should be thick, not runny, so that you can draw designs on your cookies after they are completely cool.

Lemon Icing

1 c powdered sugar

2 T lemon juice

Prepare according to the instructions for Basic Icing.

Vanilla Icing

1 c powdered sugar

1 tsp vanilla flavor

2 T water

Prepare according to the instructions for Basic Icing.