Instructions: Cream sugar, shortening, lemon and orange rind and lemon juice; beat well.

Add egg yolks, mix well. Add dry ingredients alternately with cream.

Drop by rounded tsp. on greased cookie sheet. Flatten with glass dipped in sugar. Top each cookie with 1 tsp. of meringue. Bake at 350F, 15-18 minutes, until delicately browned.

Meringue:
Beat egg whites until soft peaks form. Add cream of tartar, then add sugar a little at a time. Beat until stiff peaks form.

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