Sophie'S Butter Cookies - cooking recipe

Ingredients

1 lb butter (room temp)
1 lb Crisco
1 lb sugar (2.33 Cups)
4 large eggs
1 teaspoon vanilla
1 tablespoon lemon rind (or 15 drops of lemon juice)
1 pinch mace
3 lbs flour (and a little for rolling out dough)
cinnamon-sugar mixture

Preparation

Cream the butter, Crisco and sugar together.
Then add eggs, vanilla, lemon and the pinch of mace.only a pinch!
Gradually add 3lbs of flour.
When dough is getting less wet and forms a ball, begin to knead flour in with your hands. You must stop adding flour once it doesn't stick to your hands.
Put dough in bowl and refrigerate overnight, will keep for a week in fridge or you can freeze for two months.
Roll out dough a little at a time on a lightly floured surface and cut with your favorite cookie cutters. Take a metal spatula and quickly slide it under the cookies to pick them up.
Dip one side of cookie in the cinnamon sugar mixture and place with c/s side facing up on a greased cookie sheet, we then sprinkle with crystals.
Bake for 10-13 in a preheated 375\u00b0 oven. They should be lightly brown around edges. Cool on racks and grab a glass of milk, mmmmm.
I usually can fill about four medium sized cookie tins. Yield is approximate.