INGREDIENTS

INSTRUCTIONS

1. Sift flour with baking powder, baking soda and salt. 2. In large bowl of
electric mixer, beat margarine, sugar and egg at medium speed until light
and fluffy. At low speed, beat in sour cream, lemon extract and grated
lemon peel until smooth. 3. Gradually add flour mixture, beating until well
combined. Form dough into a ball, wrap in foil and refrigerate overnight.
4. Divide dough into 4 parts. Refrigerate until ready to roll out. On
floured surface roll dough, one part at a time, 1/4-inch thick. Using a 2
to 3-inch cookie cutter or glass, cut out cookies. Use a spatula to
carefully pick up and place cookies on a lightly greased cookie sheet 2
inches apart. 5. Lightly brush cookies with lemon juice and sprinkle with
additional sugar. Use colored sugar for decorative look. 6. Bake in
preheated 375-degree oven for 10-12 minutes until golden brown. Do not
overcook. Remove cookies to wire rack to cool completely. Complete baking
using one part cookie dough at a time, greasing the pan each time.
Yield: about 5-6 dozen cookies.
NOTES : Recipe from Carla Jo Holder of Booneville, MS.
Recipe by: Jo Anne Merrill Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by louiseh@juno.com on Jul 22, 1997

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”