2 c. butter or margarine, softened
2 c. granulated sugar
2 t. vanilla
1 t. lemon extract
6 c. all-purpose flour
1 t. b.s.
Cream butter or margarine and sugar in a large bowl.
Beat in eggs, vanilla and lemon extract until light and fluffy.
In a large bowl, combine flour and b.s. Gradually stir flour mixture into egg mixture until blended.
Divide dough into 4 equal pieces. Shape into 8 to 10 inch rolls.
Wrap each roll in waxed paper. Wrap each roll in foil. Place in a freezer container. Place in the freezer. Use within 6 months. Makes about 12 doz. Cookies.
Slightly thaw dough before baking. Preheat oven to 350F.
Cut dough into 1/4 inch thick slices. Place on a lightly greased baking sheet, about ½ inch apart. Sprinkle slices with granulated sugar, if desired. Flatten with the tines of a fork making a criss-cross design. Bake for 8 to 10 minutes or until lightly browned around the edges. Remove from baking sheet and place on a cooling rack cool.
Makes about 36 cookies.