Lemon Crisps or Orange Crisps

Presumably, just substitute the word “orange” for every mention of “lemon” to produce the orange version.

Compare this version from the November 30, 1961 edition of The (Syracuse, New York) Post-Standard:

Lemon Crisps

1-1/2 cups sifted cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 cup sugar
1 egg
Pecan halves (optional)

Measure sifted flour; add soda and salt, and sift together. Cream margarine, lemon rind, and lemon juice together. Gradually add sugar and egg. Beat well. Add dry ingredients and mix well. Let stand in refrigerator about 30 minutes, or until stiff enough to handle.

Shape dough into balls the size of small walnut and roll in additional sugar. Place on baking sheets about 2 inches apart; press down lightly, garnish with pecan halves. Bake in modeerate oven (375 degree F.) for 12 to 15 minutes, or until browned.

Makes 3-1/2 dozen.


From a box sold in River Forest, Illinois.

Lemon Crisps or Orange Crisps

10-12 minutes. 400 deg. F.

1 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
2 Tablespoons lemon juice
1 egg
2-1/2 cups sifted all purpose flour
1 tsp. salt
1/4 tsp. baking soda
1 tsp. lemon rind

  1. Cream shortening and sugar together.
  2. Add lemon juice and egg; beat well.
  3. Sift flour, salt, and baking soda together. Add to mixture.
  4. Add lemon rind–bake ungreased on Mirro aluminum sheets.

Yields 7 dozen.

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