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4 O'clocks

12 cup sugar
12 cup butter
1 egg, beaten
1 12 cups flour (divided)
1 teaspoon baking soda
12 teaspoon salt
1 tablespoon lemon juice
1 teaspoon lemon rind, grated
14 cup sugar (about 1/4 cup additional for dipping dough)


Cream together butter and sugar until very light. Add the beaten egg. Add the lemon rind. Sift together 1 cup of the flour, the baking soda, and salt, and stir into the mixture. Stir in the lemon juice. Now add the remaining 1/2 cup of flour a little at a time beating between additions. Note: if the dough looks like it will be to dry it is not necessary to add the entire 1/2 cup, thats why you are not adding it in all at once. You need to end up with a dough you can roll into balls with the palms of your hands. If it's too dry it will crumble instead. Put 1/4 cup sugar in a bowl. Dip fingers into the sugar, pinch off a ball of dough and roll it to the size of a walnut and then dip the ball in sugar. Arrange balls on greased baking sheet three inches apart. You can leave the balls as is to bake and they will spread on their own. However to make traditional 4 O'Clocks, lightly press an oiled cookie stamp in a flower pattern into each ball. Bake at 375 degrees F for 12 to 15 minutes.

Source: www.food.com