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Lemon Sugar Cookies "No one can eat just one!" It's hard to resist these decadent, melt in your mouth gems. This recipe is sure to become one of your family favorites as it has ours. If you don't have time to mix and bake the same day, then simply mix the batter, cover tightly and store in the refrigerator until the following day. Cake flour is used in this recipe, because it produces a more tender crumb. If you prefer to use all-purpose flour, then decrease the amount by 2 tablespoons.

Yields: About 2 ½ to 3 dozen 2 ½ inch cookies

1. In a medium mixing bowl or on a sheet of wax paper, sift together the cake flour, baking soda, salt and cream of tartar. Set aside.
2. In a large mixing bowl, mix powdered sugar, melted butter, oil, beaten egg and lemon juice. Stir in flour, baking soda, salt and cream of tartar mixture. Mix well. Mixture will resemble a thick cake batter. At this point you can bake the cookies or refrigerate the dough and bake the next day.
3. To bake, heat the oven to 350 f. degrees. Lightly spray cookie sheet with butter-flavor no-stick cooking spray. Drop the dough by tablespoonfuls onto prepared cookie sheet. Leave a couple of inches between cookies so they can spread during baking. Bake the cookies for 10-12 minutes. The edges should have a light nutty color ring around them. Cool the cookies on the baking sheet for just a few minutes, then use a spatula to transfer them to a wire rack.

4. To make the glaze, combine powdered sugar, lemon juice and water. Mix well. Using a pastry brush, lightly coat each cookie with the glaze. Let cookies dry completely, then wrap and store in an airtight container.

For high altitude baking, increase cake flour by 2 tablespoons and baking temperature to 375 f. degrees.

Use a heavy metal cookie sheet with a shiny surface. If you have a cookie sheet which has discolored, then lay a piece of heavy duty aluminum foil on top, shiny side up. Dark baking pans will absorb the heat and cause the cookies to over bake.