White Cookies

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Cream together sugar and Crisco in a large bowl until light and fluffy, about 2-3 minutes.

Beat in eggs one at a time, then add thick sour milk, vanilla extract, and lemon extract, mixing until well combined.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually fold the dry ingredients into the wet ingredients until a stiff dough forms. Add more flour if needed to reach a workable consistency.

Drop rounded teaspoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 12 minutes until the cookies are set but still pale, with just a light golden edge.

Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.