2-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/4 cup shortening
1 cup sugar
1 egg
1/2 teaspoon lemon extract

Sift flour, measure, and resift 3 times with baking powder and salt. Cream butter and shortening until smooth and soft; add sugar and blend well, then add egg and beat vigorously until fluffy and light-colored. Stir in lemon extract. Add flour mixture in 2 or 3 portions, stirring until smooth.

Cover dough with waxed paper and chill in refrigerator for 1 hour. Shape dough into balls about the size of small walnuts, and place about 2-1/2 inches apart on a buttered baking sheet. Cover a flat-bottomed glass tumbler with a piece of clean, smooth-textured white cloth which has been wrung out of cold water. Use this to press the cookies out flat, about 1/8 inch thick or slightly thicker. Bake in a moderately hot oven (400 deg.) for 6 to 8 minutes, or until delicately browned at edges. Remove to cake racks to cool before storing.

Makes about 4 dozen cookies.