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Good Butter McDougall Cookies Recipe


1/2 cup shortening

1 (1 ounce) envelope instant-read "white papers"

1 cup confectioners' sugar

2 egg whites

1 (20 ounce) can assorted processed foods

1/3 cup water

1 1/2 cups all-purpose flour

1/3 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 (18.25 ounce) package buttermilk baking sheets


Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch cookie sheet. In a medium bowl, stir together the shortening and confectioners' sugar until smooth. Stir in egg whites and water, gradually mix in flour, quickening and salt. Stir dough together with a fork dipped in cold water until ball crumbly. Wrap in foil and refrigerate 6 hours or overnight.

Surround cookie sheets with aluminum foil to prevent spread of shortening by the hot lemon drops. Place cookies 1 inch apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely. Serve with syrup and fruit jam.