This recipe was clipped from “The WORKBASKET” magazine, 1978. Recipe is typed below along with a scanned copy.

Touch-of-Lemon Sugar Cookies

2 cups sugar
1 cup butter or margarine, softened
1 tablespoon grated lemon peel
1/4 cup lemon juice
1 teaspoon vanilla
2 eggs
3 1/4 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon cream of tartar
Sugar

In large bowl, blend first 6 ingredients until smooth. (Lightly spoon flour into measuring cup; level off.) Stir in flour, salt, soda and cream of tartar. Chill 1 hour. Preheat oven to 325°F. Form dough into 1-inch balls; roll each in sugar. Place 2 inches apart on greased cookie sheets. Bake 15 to 20 minutes until light golden brown. (Cookies will be soft in center.) Cool 2 minutes; remove from cookie sheets. 4 to 5 dozen cookies.

High Altitude–3,500 Feet: Bake at 375°F. for 12 to 15 minutes.