Lemon Crinkles

1 cup shortening
2 cup brown sugar (packed)
2 egg
scant 2 Tablespoon grated lemon rind (from 2 lemons)
3 cups flour
1 teaspoon soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon powdered ginger
granulated sugar

Heat oven to 350 degrees.

Cream shortening and sugar together until blended. Add egg and mix until incorporated. Add in lemon rind.

Combine dry ingredients; stir into sugar mixture.

Roll into 1-1/2″ balls, then roll in granulated sugar. Bake on parchment-covered baking sheet 12-13 minutes.

When finished, let cool on cookie sheet for a minute, then drag the parchment paper over to the cooling rack to let cookies cool completely.

Yield: 3 dozen cookies