Source: The Old Farmer’s Alamanac
Yield: 48 cookies
- Flour: 2 3/4 Cups
- Baking powder: 2 Teaspoons
- Salt: 1/4 Teaspoons
- Butter, at room temperature: 1 Cups
- Sugar: 2 Cups
- Eggs: 2 Each
- Grated lemon rind: 2 Teaspoons
- Lemon juice: 3 Tablespoons
- Quick oats: 1 Cups
Sift together flour, baking powder, and salt. In a large bowl, cream butter and sugar; add eggs, beating well. Beat in lemon rind and juice. Gradually add flour mixture, then stir in oats. Chill dough thoroughly (at least 2 hours).
Roll level tablespoonfuls of dough into balls and place onto greased cookie sheets, allowing room for cookies to spread. Using a flat-bottomed glass or custard cup that has been greased and dipped into sugar, flatten each ball to a 1/4-inch thickness (dip the glass into sugar each time).
Bake at 375 degrees F until lightly browned around the edges, about 8 to 10 minutes. Cool on cookie sheet for 1 minute, then carefully move to a wire rack.