Instructions:

Lemon Sugar Cookies

Source: Jean Michaels, Redbook, 1978

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup margarine
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon lemon extract
Colored sugar or sprinkles

Mix flour, baking powder and salt.

In a medium-size saucepan, melt butter and margarine over moderate heat. Stir in granulated sugar; remove from heat and let cool 15 minutes.

Beat in eggs and lemon extract. Add flour mixture, one-fourth at a time, mixing well after each addition. Wrap dough and refrigerate 1 to 2 hours, or overnight.

Preheat oven to 375 degrees F.

Divide dough in half. On a floured board or pastry cloth or between two layers of wax paper roll one piece of dough 1/8-inch thick. Cut with assorted cookie cutters. Place cookies two inches apart on ungreased baking sheets. Decorate with colored sugar if desired. Repeat with remaining dough. Bake for 8 to 10 minutes, until edges are lightly browned. Cool on wire racks.