Easter Lemon Cookies (Vintage Recipe You Must Try!)
My mother-in-law uses this vintage cookbook by Mary Meade, former ‘Home Economics Editor of the Chicago Tribune.’ 100 Favorite Cooky* Recipes by Mary Meade could be purchased for 18 cents by mail, and 14 cents at the Public Service Office, 33 West Madison! A true steal any way you look at it! While the book is no longer in print, you can still enjoy the lemon cookie recipe!
*This appears to be how they spelled cookie
Lemon Drop (Cookies)
2 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
1/4 lemon juice ( juice of one lemon)
1 tablespoon grated lemon rind
Lemon glaze (Powdered sugar and lemon juice. Add lemon juice to powdered sugar until the desired consistency—thick, milky)
Sift together flour, baking soda and salt. Cream together shortening and sugar until light and fluffy. Add eggs and vanilla. Beat well. Add flour mixture to cream mixture alternately with lemon juice and rind. Mix well. Must chill cookie dough at least 4 hrs, over night is good. Drop by teaspoon full on parchment lined baking sheets. We press them down gently before baking them. Bake at 375 degrees for 8 to 10 minutes until edges are lightly browned.
Once completely cool, glaze with lemon glaze.
Interested in purchasing the book? We found a few copies on biblio.com:
100 Favorite Cooky Recipes by Mary Meade, biblio.com, $19.50
Some fun trivia!
Edit below comes directly from the Chicago Tribune Web site:
“Mary Meade was the pen name used by five food editors of the Chicago Tribune from 1930 to 1974. Ruth Ellen Church was the longest tenured food editor, from 1936 to 1974. She published recipes, books and booklets under her own name as well as the Mary Meade pen name. When Church, so did Mary Meade.
Church published many pamphlets, but was best known as the author of the 1964 cookbook, “Mary Meade’s Country Cookbook.” In this cookbook, there is a recipe for a sunshine cake, a spongecake. The recipe is printed in the chapter for old-fashioned cakes, where she also includes suggestions on how to make flavor variations to cakes.
We tested the recipe, with her suggestion for orange and lemon flavoring, and found it just as delicious 37 years later.”