LITTLE LEMON BITES

    2 cups granulated sugar.
    3 eggs (not separated, but added one at a time to the sugar and shortening creamed together).
    1 scant cup butter and lard, mixed.
    2 teaspoonfuls baking powder.
    Pinch of salt
    1 tablespoon milk.
    Grated rind of 2 lemons and juice of one.

• Stiffen the dough with about 3½ cups flour and use about 1 extra cup of flour to dredge the bake board when rolling out dough and for sifting over the greased baking sheets so the cakes will come off readily. 
• Cream the sugar and shortening together with lemon juice and milk until light and creamy.
• Mix in eggs, one at the time and then add flour mixed with baking powder and lemon rind.
• Roll dough very thin and cut in any desired shape. 
• Cut these little cookies with a small round or heart shaped cutter and when all of them are on the baking sheet, place a half of an English walnut in the center of each cookie or cut out the center of each small cookie with the very small cutter before baking them.

NOTE: From this recipe you could prepare about 100 small cookies. The standard baking sheet holds about 20 of these small round bites. The dough can be mixed the day before baking and stood in a cool place or on the bottom of your fridge. That way they can be cut out more easily and the dough may be rolled thinner, and as less flour may then be used, the little lemon bites will also taste richer.