Lemon Refrigerator Cookies

1/2 cup butter, softened

1/2 cup shortening

1/2 cup sugar

1/2 cup light brown sugar, firmly packed

1 egg

2 tbsp fresh lemon juice

1 tsp grated lemon peel

2 cups flour

1/4 tsp bakin soda

1/4 tsp salt

1/2 cup choped nuts

Cream butter, shortening and sugars until fluffy. Beat in egg, lemon juice and

lemon peel. Mix well. Combine remaining ingredients and stir until creamy.

Cover and refrigerate for 1 hour. Remove from refrigerator and form into two

10-inch rolls on waxed paper. Wrap tightly and refrigerate overnight.

Preheat oven to 400 degrees. Slice rolls into 1/4 inch slices and bake

on ungreased cookie sheets 8-10 minutes. Makes 80 cookies.

I like to use SPLENDA brand sugar substitute in place

of the granulated sugar and light brown sugar, to reduce the calories in this pie.

Great for those low-carb fans.