Directions:

1. Stiffen the dough with about 3½ cups flour and use about 1 extra cup of flour to dredge the bake board when rolling out dough and for sifting over the greased baking sheets so the cakes will come off readily.
2. In mixing bowl cream the sugar and lard together with lemon juice and milk until light and creamy.
3. Mix in eggs, one at the time and then add flour mixed with baking powder and lemon rind.
4. Roll dough very thin and cut in any desired shape.
5. Preheat oven to 325º F (160º C).
6. Bake cookies 10-12 minutes or until just golden at edges.
7. Cool cookies 5 minutes on baking sheets and remove to wire racks to cool completely.

Tips:
From this recipe you could prepare about 80 to 100 small cookies, depends on the size of your cookie cutter.
The dough can be mixed the day before baking and stood in a cool place or on the bottom of your fridge. That way they can be cut out more easily and the dough may be rolled thinner, and as less flour may then be used, the little lemon bites will also taste richer.
You can cut these little cookies with a small round or heart shaped cutter and when all of them are on the baking sheet, you can place a half of walnut in the center of each cookie or cut out the center of each small cookie with the very small cutter before baking them.
Using this classic cookie dough and different cookie cutters, you can create delightful holiday ornaments that are simple even for kids to make. This cookie recipe is great for eating or decoration and for keeping and giving.