| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
48 |
Servings |
INGREDIENTS
| 2 |
c |
Sifted all-purpose flour |
| 1 1/2 |
t |
Baking powder |
| 1/4 |
c |
Butter or margarine |
|
|
softened |
| 1/2 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
t |
Vanilla extract |
| 1 1/2 |
c |
Confectioner's sugar |
| 1 1/2 |
|
up to |
| 2 |
t |
Water |
| 1/2 |
t |
Lemon extract |
INSTRUCTIONS
Heat oven to 350 degrees. Sift together flour and baking powder. Work
butter in a bowl until creamy. Add sugar and beat until well blended.
Add eggs and vanilla and beat well. Gradually add sifted dry
ingredients and mix well after each adition. Drop slightly rounded
teaspoonfuls of dough 2 inches apart on ungreased cookie sheets. Bake
8-10 minutes, or until lightly golden. Remove cookies to wire cake
racks and cool. Dip tops of cooled cookies in Lemon Frosting and let
dry. Store in an airtight container. Makes about 4 dozen. Lemon
Frosting: Mix together confectioner's sugar, water and lemon extract
until thick and smooth. FROM MADELINE NAPOLITANO, REDBOOK, DEC 1972,
"THE GREAT CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my
mother's (Judy Hosey) recipe box which contained lots of her favorite
recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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