Rhonda Scott earthmagic7 at sbcglobal.net
Sun Feb 19 01:55:13 GMT 2012


2 c. butter, softened
2 c. sugar
3 eggs
2 tsp. vanilla
1 tsp. lemon extract
6 c. all-purpose flour
1 tsp. baking soda

Cut four 14 x 12 inch pieces of waxed paper or plastic wrap; set aside. In large bowl, cream butter and sugar. Beat in eggs, vanilla and lemon extract until light and fluffy.

In a large bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until well blended. Divide dough into 4 equal pieces. Shape
each piece into an 8 to 10 inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight fitting lid or wrap airtight in a 14 x 12 inch piece of heavy-duty foil; label. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12 dozen cookies.

To bake 1 roll of dough: Preheat oven to 350 degrees. Lightly grease 2 large baking sheets. Cut frozen dough into 1/4 inch slices. Place slices on prepared
baking sheets about 1/2 inch apart. Sprinkle slices lightly with granulated sugar, if desired. Bake 8-10 minutes until edges start to brown. Remove cookies
from baking sheets. Cool on wire racks. Makes about 36 cookies. 

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