Tester Laura Reiley's comments: "Because of the amount of butter (and the lack of leavening), these cookies spread somewhat, so don't put them too close together on the baking sheet. A delicate sugar cookie; there is added textural interest from the chips and nuts. While they smell a little like potato chips, the taste is hard to discern. They stay crisp for a couple days in an airtight container, but soften quickly after that."
Makes 5 dozen cookies
3/4 cup sugar
1/2 cup solid shortening
1/4 cup milk
1 egg, lightly beaten
2 teaspoons grated lemon zest
1 teaspoon almond extract
2 1/2 cups unsifted all-purpose flour
2 teaspoons baking powder
Makes 1 cup
4 cups confectioners' sugar
3 to 4 tablespoons lemon juice
Cream the sugar and shortening in the large bowl of an electric mixer at medium speed until light and fluffy. Beat in the milk, egg, lemon zest and almond extract until well blended. Sift together the dry ingredients and add to the creamed mixture until the dough is well mixed. Shape the dough into a disc, wrap it in plastic wrap and chill it in the refrigerator for 1 hour or more, until firm.
Divide dough in half. Form each half into a flattened ball, and place one on a lightly floured surface. Roll to 1/8 -inch thickness and cut into teddy-bear shapes with a cookie cutter. Bake at 350 degrees for 8 minutes, or until lightly browned around edges. Remove from baking sheets and cool on wire racks. Let your child help decorate with icing, sprinkles, raisins, etc.
Cookie icing: Mix the sugar and lemon juice in a small bowl until smooth.
Divide into smaller bowls and add the desired food coloring.