Lemon Snaps

One pound powdered sugar.

Three eggs.

One pound flour.

Three ounces butter.

Teaspoonful baking powder.

Lemon.

Rub the butter and sugar together, add eggs and cream in, add lemon and mix, then sift the baking powder in the flour and mix in well, roll out in round rope like and cut off in little pieces the size of walnuts, place on greased pans about three inches apart and flatten with the hands, bake in a cool oven.

Lemon Snaps. No 2

One pound flour.

Three eggs.

Four ounces butter.

Fourteen ounces powdered sugar.

One teaspoonful baking powder.

Two teaspoonful lemon.

Cream the butter, sugar and eggs, sift the baking powder in the flour and mix in fully but lightly, roll out thin and cut with small cutter, set in well greased pans about three inches apart, brush all loose flour off the top, bake in a moderate oven.

Lemon Snaps. No. 3

One pound granulated sugar.

Half pound butter.

One pound, four ounces flour.

One-fourth ounce ammonia.

Three eggs.

Lemon flavor.

Cream the butter and sugar, add the eggs one at a time and cream in, dissolve the ammonia in just as little water as possible and add mix well, add the flavoring, then mix in the flour, mixing fully but lightly, roll out thin and cut with round cutter set three inches apart and bake in a cool oven.

Lemon Snaps. No. 4

Two cups granulated sugar.

Four cups flour.

Half cup butter.

Three eggs.

Half teaspoonful amonia.

Lemon flavor.

Rub the sugar and butter to a cream, add the eggs one at a time and cream them in, dissolve the ammonia in a little water and add, then add the flavoring, mixing in well, then mix in the flour, mixing in fully but lightly, roll out thin and cut with small, round, cutter, place on pans two inches apart, bake in very moderate oven.