Yield: 48 Servings
|2 cups||Sifted all-purpose flour|
|1½ teaspoon||Baking powder|
|¼ cup||Butter or margarine; softened|
|1 teaspoon||Vanilla extract|
|1½ cup||Confectioner's sugar (up to)|
|½ teaspoon||Lemon extract|
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, .