INGREDIENTS

INSTRUCTIONS

grated rind of one lemon
Sift together flour, baking powder and salt.  Cream butter, sugar, sour
cream, lemon peel and beat well. Add eggs, one at a time, and then milk.
Gradually, add the sifted dry ingredients, scraping the bowl as necesary
with a rubber spatula and beating only until thoroughly mixed.
Divide dough into 2 halves.  Wrap each atch with foil or plastic wrap and
chill in refirgerator for 3 hours or longer. Do not place dough in freezer.
Preheat oven to 400~.  Place one batch of dough on lightly floured pastry
cloth.  Turn dough\ to flour all sides and roll out to desired thickness.
For very large cookies, 1/4-inch. Cut the cookeis as you wish. Transfer
cooies to ungreased cookie sheets. If cookies are large and thick, place at
least 2 inches apart. Sprinkle the tops of the cookies generously with
granulated sugar.
Bake until the cookies are lightly browned.  Large, thick cookies will need
to bake for 10-12 minutes. Transfer cookies to racks for cooling.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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