Serving Size : 4
|Amount||Measure||Ingredient – Preparation Method|
|2||c||Butter or margarine|
Recipe by: _Make-A-Mix_ by Eliason, Harward & Westover Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside. In a bowl, cream butter or margarine with the sugar. Beat in vanilla and l= emon extracts and eggs until light and fluffy. In a bowl, combine flour an= d baking soda. Stir flour mixture into egg and butter mixture; blend well.= = Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. W= rap rolls in waxed paper. Place the rolls in a rectangular freezer contain= er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap = well in a piece of heavy duty aluminum foil. Label with date and contents.= Store in freezer. Use within 6 months. = To prepare cookies: Slightly thaw one roll of sugar cookie dough. Preheat= oven to 350=B0. Cut the dough into 1/4″ thick slices. Arrange cut pieces= on lightly greased cookie sheets, placing about 1/2″ apart. Sprinkle wit= h additional granulated sugar, if desired. Bake for about 8-10 minutes, or= until the edges just begin to brown. Remove from oven and cool on wire ra= cks. Makes about 3 dozen cookies. Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.