Lemon Thins
By Michael Hastings
JOURNAL FOOD EDITOR

Gene Stoker recently contacted SAM, the Winston-Salem Journal's Straight Answer Ma'am about Lemon Thins. Calling up fond memories of these thin crisp wafer cookies, he asked where he could buy them.

The trouble is, Interbake Foods Inc. in Richmond doesn't make them anymore.

The good news is that Gourmet magazine dealt with a similar query years ago and came up with a copy-cat recipe, so now we can make Lemon Thins in our own kitchens.

Lemon Thins
Adapted from the April 1990 issue of Gourmet magazine.

1/2 cup vegetable shortening, room temperature
2 tablespoons unsalted butter, softened
1 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 tablespoons freshly grated lemon zest
1/4 cup fresh lemon juice (from about 1 lemon)
1 1/2 cups all-purpose flour
1 1/2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Confectioners' sugar for dusting the cookies

In a bowl with an electric mixer cream together the shortening, the butter and the sugar.

Add the vanilla, the lemon extract, the zest and the juice; beat the mixture until it is smooth.

Into the bowl sift together the flour, the baking powder, the baking soda and the salt and blend the dough well.

On a piece of wax paper form the dough into a log 1 1/2 inches in diameter, using the paper as a guide. Wrap the log in wax paper and then foil; chill for 2 hours. The dough may be made up to three months in advance, tightly wrapped and frozen.

Preheat oven to 350 degrees.

Cut the log into 1/8-inch slices with a sharp knife and place cookies 2 inches apart on ungreased baking sheets.

Bake on middle rack of oven for 8 to 10 minutes, or until the edges are just golden. Transfer the cookies immediately with a metal spatula to wire racks, let them cool, and sift the confectioners' sugar lightly over them.

Makes about 50 cookies.