Carla's Lemon Cookies

Yields:	4 dozen
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	Preparation	8 hours
	Cooking	12 minutes
	Ready In	9 hours

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Ingredients

4	cups	flour, all-purpose
1	teaspoon	baking powder
1/2	teaspoon	baking soda
1/2	teaspoon	salt
1	cup	margarine
1 1/2	cups	sugar
1	large	egg
1/2	cup	sour cream
2	teaspoons	lemon extract
2	tablespoons	lemon zest	grated
3	tablespoons	lemon juice

Directions

Sift flour with baking powder, baking soda and salt.

In large bowl of electric mixer, beat margarine, sugar and egg at medium speed until light and fluffy.

At low speed, beat in sour cream, lemon extract and grated lemon peel until smooth.

Gradually add flour mixture, beating until well combined.

Form dough into a ball, wrap in foil and refrigerate overnight.

Divide dough into 4 parts. Refrigerate until ready to roll out.

On floured surface roll dough, one part at a time, 1/4-inch thick.

Using a 2 to 3-inch cookie cutter or glass, cut out cookies.

Use a spatula to carefully pick up and place cookies on a lightly greased cookie sheet 2 inches apart.

Lightly brush cookies with lemon juice and sprinkle with additional sugar.

Use colored sugar for decorative look.

Bake in preheated 375-degree F oven for 10-12 minutes until golden brown.

Do not overcook.

Remove cookies to wire rack to cool completely.

Complete baking using one part cookie dough at a time, greasing the pan each time.

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Member Review

Cable Car Tuna Casserole

I first encountered this recipe over 10 years ago while visiting a friend. It was my first tuna casserole and I fell in love. I copied from his cookbook and promptly lost it a few months later. I have been searching for this recipe ever since! It is sooooo creamy and delicious. The sharp cheddar cheese gives it a nice bite. I don't care for almonds on/in my food so I skip that but everything else is the same. This will make the most anti-tuna casserole person fall in love with the dish! YUMMMMMMMMMY!

Reviewed by lala7625