Lucious Lemon Cookie

I was trying for the Paradise bakery lemon zester cookie.  It didn't happen, but I was pretty pleased with the result. I wanted a really lemony cookie but with some height and volume and also some softness. I wanted to add lemon pudding. I didn't want a shortbread cookie.

1 cup soft butter
1 cup crisco
1 cup white sugar
1 cup powdered sugar
Cream very well.

Add
1 beaten egg
1 tsp. vanilla
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
juice of three lemons (1/3 cup)
1 small package of lemon instant pudding 3.4 oz (four 1/2 cup servings)
1 tsp. lemon emulsion
7 drops lemon oil
a couple of drops of yellow food coloring
1/2 cup sour cream
Mix well
Add 5 1/2 cups of flour.  Don't overmix your flour.

Bake 375 degrees for 11 minutes. You want the tops of cookies to be slightly brown, but not too brown.

I added the lemon emulsion and oil because I was looking for an intensely lemon flavor. I've read that emulsions don't bake out as easily as extracts. I've also been adding some lemon pieces to the batter. You know when you squeeze a lemon and you get the pulpy extras that hang over the edge? I've been using scissors to cut that part off and then add it to the dough.