Name: Lemon Tea Cookies
Ingredients: 3 1/4 c Unsifted all purpose flour; 1 1/2 ts Baking powder; 1/4 ts Salt; 3/4 c Margarine; softened; 3/4 c Granulated sugar; 3/4 c Confectioners sugar; 1/2 c Oil; 2 Eggs; 2 ts Grated lemon peel; 2 ts Lemon extract; Granulated sugar

It should fill us with joy, that infinite wisdom guides the affairs of the world. Many of its events are shrouded in darkness and mystery, and inextricable confusion sometimes seems to reign. Often wickedness prevails, and God seems to have forgotten the creatures that He has made. Our own path through life is dark and devious, and beset with difficulties and dangers. How full of consolation is the doctrine, that infinite wisdom directs every event, brings order out of confusion, and light out of darkness, and, to those who love God, causes all things, whatever be their present aspect and apparent tendency, to work together for good.

J.L. Dagg

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		1	Servings

INGREDIENTS

3 1/4	c	Unsifted all purpose flour
1 1/2	ts	Baking powder
1/4	ts	Salt
3/4	c	Margarine; softened
3/4	c	Granulated sugar
3/4	c	Confectioners sugar
1/2	c	Oil
2		Eggs
2	ts	Grated lemon peel
2	ts	Lemon extract
		Granulated sugar

INSTRUCTIONS

Recipe By : Iara Lewin
Mix flour, baking powder and salt in small mixing bowl. Set aside. Cream
butter, gradulated sugar and confectioners sugar in large mixing bowl.
Blend in oil, eggs, lemon mixture. Cover and refrigerate about 2 hours.
Preheat oven 350 F. Shape dough into 1 unch thickness with bottom sugar.
Bake 350 F 10 to 12 min. o until edges are light goden brown. Remove
cookies from pan immediately. Cool on wire rack. For softer cookies, bake
about 8 minutes.
Posted to JEWISH-FOOD digest Volume 98 #021 by BNLImp <BNLImp@aol.com> on
Jan 11, 1998

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“This is the day the Lord has made! Be glad!”