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• 1 cup butter, softened
• 3/4 cup Crisco
• 1/2 cup honey
• 5 cups all-purpose flour
• 4 egg yolks
• 3 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 egg white

Preheat oven to 325°F. Lightly grease a baking sheet.

Using an electric mixer, cream together the butter, shortening and honey. Cut in the flour until mixture is about the size of marbles. Add egg yolks, lemon juice, vanilla and almond extract. Wrap dough in plastic wrap and chill for 2 hours.

Roll dough to 1/4-inch thickness. Cut dough with floured cookie cutter or make balls. Brush with egg white and sprinkle with sugar, if desired. Bake on greased cookie sheets at 325°F for 10 to 12 minutes. Makes about 60 cookies.

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Note: If you don't want to roll these cookies, make 3/4-inch diameter balls of the dough, place on the cookie sheet, and flatten with the bottom of a glass that has been greased with butter and dipped in sugar.

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