recipe from Ann Crans (
Creates 7 dozen cookies
4 ½ cups all purpose flour 2 eggs
1 teaspoon baking soda 1 cup salad oil
1 teaspoon cream of tartar 1 ½ teaspoon lemon juice OR 1 teaspoon
½ teaspoon salt lemon extract
1 teaspoon grated lemon peel
1 cup margarine (soften)
1 cup powdered sugar
1 cup granulated sugar
3 ½ cups powdered sugar
7 Tablespoons lemon juice
In a large bowl combine flour, baking soda, cream of tartar, salt and set this aside.
In a larger mixer bowl, cream margarine and sugars. Beat in eggs, one at a time, until light and fluffy. Add oil, lemon juice and lemon eel. Mix well. Gradually add dry ingredients to creamed mixture and beat until well blended. Wrap in plastic and chill dough for several hours. Preheat oven to 325 degrees. Divide dough into thirds and work one third at a time, keep remaining dough refrigerated. Roll a heaping teaspoonful of dough into a ball. Place on greased or Teflon cookie sheet. Flatten into 2 inch circle with bottom of a glass dipped in granulated sugar. Repeat with remaining dough. Bake at 325 degrees for 8 to 10 minutes or just until lightly golden at edges. Don’t over bake. Let stand on cookie sheet for 2 to 3 minutes before removing.
Icing: In small bowl combine sugar and lemon juice to make stiff paste. Set the bowl over a pan of hot water to ward icing to spreading consistency. Keep over low heat while frosting. Frost with icing and sprinkle with chopped nuts if desired.
Chocolate Chip Cookies:
I buy the Kroger brand of chocolate chips and double the recipe on the bag except I use ½ of the butter it calls for. These cookies are lumpy looking but taste just as good and are ½ the fat.
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