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Lemon Poinsettia Cookies

Holiday cookies

Yields:2 1/2 dozen
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Recipe Cooking TimePreparation20 minutes
Cooking10 minutes
Ready In30 minutes
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Ingredients

2 cups sugar
1 cup vegetable shortening
3/4 cup margarine or butter, softened, (1 1/2 sticks)
1/2 teaspoon lemon extract
1 each egg
3 1/2 cups flour, all-purpose
1 teaspoon baking powder
1/4 teaspoon salt
1 x mint leaves fresh
1 pint strawberries sliced
Cream cheese spread
1 package cream cheese softened, (8 ounces)
1/2 cup sugar
1/4 teaspoon lemon extract

Directions

Heat oven to 375 degrees F.

Mix sugar, shortening, margarine, vanilla and egg in large bowl.

Stir in flour, baking powder and salt.

Roll half of dough at a time 1/4 inch thick on lightly floured surface.

Cut with 3 inch round or scalloped cutter.

Place 2 inches apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until light brown.

Cool slightly; remove from cookie sheet.

Cool completely on wire rack.

Spread about 2 teaspoons Cream cheese spread over each cookie.

Arrange mint leaves and sliced strawberries on spread to resemble poinsettias.

Refrigerate any remaining cookies.

About: 2 1/2 dozen cookies.

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Black Forest Cake No. 4

The whipped cream added something delicate to the overall richness and decadence of the cake, and I found the result to be altogether pleasing.