To Make:<\/span><\/h3>\nIn your mixing bowl, mix 1\/4 cup shortening<\/strong> and 1\/4 cup of butter<\/strong>, both softened with 1 cup of sugar<\/strong> and 2 eggs<\/strong> and 1 tablesp<\/strong>oon<\/strong> of lemon juice<\/strong>.<\/p>\n![\"Sugar](\"https:\/\/palmerscancook.com\/wp-content\/uploads\/2019\/12\/Sugar-Cookies-2-150x150.jpg\")
After it is\u00a0beat well, add 1 teaspoon of almond extract<\/strong>.<\/p>\nIn a separate bowl, sift your 2 and 1\/2 cups of flour<\/strong> with 1\/4 teaspoon of baking soda<\/strong> and 1\/2 teaspoon of salt<\/strong> together.<\/p>\nSlowly add the dry ingredients<\/strong> into the wet mixing bowl at a medium speed<\/strong> for 3-4 minutes until well mixed.<\/p>\nTake the sugar cookie dough and wrap it in saran wrap and chill in the freezer for 15 minutes<\/strong>.<\/p>\n
\nTo Bake:<\/span><\/h3>\nPre heat oven to 400 degrees<\/strong>.<\/p>\nRoll the dough out on a floured surface to about 1\/16″ thick<\/strong><\/p>\nCut the cookies to your desired shape using cookie cutters.<\/p>\n
Spray the cookie sheets with Pam<\/strong> and place the cookies on the sheets and bake for 6-8 minutes<\/strong> (depends on your oven, so check on that first batch in the oven like a hawk) until only ever so slightly browned on the edges.<\/p>\nImmediately remove from the cookie sheets and place on a cooling rack. Wait to frost until completely cooled.<\/p>\n<\/form>\n