Yield: 72 Servings
|2 cups||Margarine, softened|
|2 cups||Granulated sugar|
|3 \N||Whole smilin' eggs|
|2 \N||Teaspoons vanilla extract|
|1 \N||Teaspoon lemon extract|
|6 cups||All-purpose flour|
|1 \N||Teaspoon baking soda|
BEFORE BAKING, SPRINKLE WITH GRANULATED SUGAR, IF DESIRED COOKIE MIX: Cut four 14X12-inch pieces of waxed paper or plastic wrap; set aside.
In a large bowl, cream margarine & sugar. Beat in eggs, vanilla and lemon extract until light & fluffy. In a large bowl, combien flour and baking soda. Gradually stir flour mixture into egg mixture until blended. Divide dough into 4 equal pieces. Shape each piece into an 8-to10-inch roll. Wrap each roll in 1 piece of waxed paper or wrap.
Place wrapped rolls in a plactic freezer container w/a tight fitt- ing lid, or wrap air-tight in a 14x12 piece of heavy duty foil; label.
Store in freezer. Use within 6 months. YIELD: 12 dozen cookies. TO BAKE: Preheat oven to 350F.
Lightly grease 2 large baking sheets. Cut forzen dough into ¼-in slices. Place on baking sheets ½-in apart, 8 to 10 min. or until edges get slightly brown. YIELD: 36 cookies. SOURCE: MORE MAKE-A-MIX