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2 c. butter or margarine, softened 2 c. granulated sugar 3 eggs 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. For baking: 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. |