Directions

1. 1. Note: If some of your cut out cookies are thicker than the others don't reroll the dough. Instead, place the thinner ones in the center of the cookie sheet and the thicker ones around the edge to get more even browning. A partly empty cookie sheet will produce unevenly baked cookies. If there isn't enough dough to fill a cookie sheet use an upside down cake pan.
2. 2. Preheat oven to 375 degrees F.
3. 3. Beat sugar, butter, shortening, lemon extract and egg in large bowl with electric mixer on medium speed. Stir in flour, baking powder, baking soda, salt and sour cream.
4. 4. Work with one third of dough at a time, rolling it to 1/4 inch thickness on well floured surface. Cut into desired shapes.
5. 5. Place about two inches apart on ungreased cookie sheet and sprinkle with sugar. Bake seven to eight minutes or until almost no indentation remains when touched in center.
6. 6. Remove from cookie sheet to wire rack.