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Shrewsbury Biscuits

type: refrigerator, rolled
makes: 3 dozen

2-1/2 cups sifted cake flour
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 cup butter
1 cup granulated sugar
2 eggs, well beaten
3 tablespoons lemon or orange juice concentrate
1 tablespoon milk
1 tablespoon lemon or orange zest
pinch of salt
milk for glazing
granulated sugar

Re-sift flour with baking soda and ginger; set aside.
Cream butter and sugar until light and fluffy.
Add eggs, lemon concentrate, and milk.
Combine with sifted dry ingredients.
Mix in the lemon rind.
Cover and refrigerate overnight.
Preheat oven to 425F.
Lightly grease cookie sheets or line with parchment paper.
Roll out dough between two pieces of wax paper until 1/4" thick.
Cut out with a fluted or scalloped-shaped cookie cutter and place on cookie sheets about 2" apart.
Brush cookies with milk and sprinkle with sugar.
Bake about 10 minutes or until golden brown.
Transfer to wire racks to cool.

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