| 1 | Recipe by: jo anne merrill preparation time: 0:45 Sift flour with baking powder, baking soda and salt. |
| 2 | In large bowl of electric mixer, beat margarine, sugar and egg at medium speed until light and fluffy. |
| 3 | At low speed, beat in sour cream, lemon extract and grated lemon peel until smooth. |
| 4 | Gradually add flour mixture, beating until well combined. |
| 5 | Form dough into a ball, wrap in foil and refrigerate overnight. |
| 6 | Divide dough into 4 parts. |
| 7 | Refrigerate until ready to roll out. |
| 8 | On floured surface roll dough, one part at a time, ?inch thick. |
| 9 | Using a 2 to 3-inch cookie cutter or glass, cut out cookies. |
| 10 | Use a spatula to carefully pick up and place cookies on a lightly greased cookie sheet 2 inches apart. |
| 11 | Lightly brush cookies with lemon juice and sprinkle with additional sugar. |
| 12 | Use colored sugar for decorative look. |
| 13 | Bake in preheated 375°F oven for 10-12 minutes until golden brown. |
| 14 | Do not overcook. |
| 15 | Remove cookies to wire rack to cool completely. |
| 16 | Complete baking using one part cookie dough at a time, greasing the pan each time. |
| 17 | Yield: about 5-6 dozen cookies. |
