Ingredients
wet:
1/2 cup shortening
1 cup brown sugar
1 egg
zest of two lemons:
1 Tablespoon+ for dough
remainder for sugar coat
dry:
1/2 teaspoon baking soda
pinch salt
1/2 teaspoon cream of tartar
1/4 teaspoon ground ginger
1 1/2 cup flour
2 T granulated sugar
Preparation
In a mixer, cream shortening and brown sugar. Add remainder of wet ingredients, using 1T+ of zest and reserving the rest. Mix together dry ingredients then add to mixer. Beat the heck out of it until it forms a dough ball that holds together. If all you have is a hand mixer and a huge Bosch bread mixer, you’re going to have to knead it by hand.
Add the extra zest to the granulated sugar and rub together. Spread it out and let it dry a bit.
Roll the dough into 1" balls, then roll in the sugar+zest mix, placing on a parchment covered cookie tray.
Bake for 12 minutes @ 350 degrees. Let stand for 2 minutes before removing from tray to cooling rack.
For high altitude I added an extra couple tablespoons of flour and made the teasspoon of baking soda heaping.
