[From: Every Woman's Cook Book, by Mrs. Chas. F. Moritz  (1926)  p. 456]
 
                            BUTTER COOKIES

   2 cups butter                              2 teaspoons lemon juice
1½ cups sugar                               1 teaspoon vanilla
   5 cups flour (about)                   ½ teaspoon cinnamon
   1 tablespoon whisky, or ½ tea-   ½ teaspoon baking powder
       spoon rum essence                   Pinch salt
   1 lemon rind (grated)
 
   Cream butter soft, add sugar gradually, beating until well mixed;
add whisky or rum essence.  Add cinnamon, vanilla, lemon juice and
rind.  Stir in flour gradually, adding baking powder to second cup
before sifting it in batter.
   Mix in flour enought to make dough (not stiff).  Roll out on
slightly-floured biscuit board one-quarter inch thick.  Proceed same
as for buttermilk cookies.* Glaze cakes. Sprinkle thickly with mix-
ture of one cup rolled nuts and one cup sugar mixed together.
Makes fifty to sixty cakes.

* "Cut with cookie cutters, first dipped in flour. Place in greased
   baking tins."