Recipe: French Lemon Cookies

Beat the yolks of 4 EGGS; add 1 cup of butter and 3 cups of sugar beaten. Add the whites beaten stiff and a teaspoonful of lemon extract. Add enough flour with a teaspoonful of baking-powder to make a stiff dough. Roll out thin; cut  into small cookies and bake in a quick oven to a light brown.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)