Our Son-in-Law Robert shared this cookie recipe from his Grandmother, an old-time recipe with flavors that are both sweet and tart, perfect for filling a cookie jar or sharing with neighbors. The original recipe uses shortening or margarine and ½ teaspoon of an extract, with an optional walnut or pecan half pressed on top before baking. I made a few changes by using unsalted butter and adding a full teaspoon of vanilla extract. The original recipe is also a drop cookie, and then flattened with the bottom of a glass dipped in sugar. I found it was easier to roll the dough into balls, roll the balls in sugar, and then flatten slightly with a glass. I also brushed on a thin layer of lemon glaze and sprinkled extra lemon zest to really enhance the lemon flavor, but these cookies are delicious with or without the glaze. I made the glaze thick enough to brush and used a silicone brush which left little ridges for a decorative finish.