2 c Margarine, softened
2 c Granulated sugar
3 Whole smilin’ eggs
2 Teaspoons vanilla extract
1 Teaspoon lemon extract
6 c All-purpose flour
1 Teaspoon baking soda
BEFORE BAKING, SPRINKLE WITH GRANULATED SUGAR, IF DESIRED. COOKIE
MIX: Cut four 14X12-inch pieces of waxed paper or plastic wrap; set
aside. In a large bowl, cream margarine & sugar. Beat in eggs,
vanilla and lemon extract until light & fluffy. In a large bowl,
combien flour and baking soda. Gradually stir flour mixture into egg
mixture until blended. Divide dough into 4 equal pieces. Shape each
piece into an 8-to10-inch roll. Wrap each roll in 1 piece of waxed
paper or wrap. Place wrapped rolls in a plactic freezer container w/a
tight fitt- ing lid, or wrap air-tight in a 14×12 piece of heavy duty
foil; label.
Store in freezer. Use within 6 months. YIELD: 12 dozen cookies. TO
BAKE: Preheat oven to 350F.
Lightly grease 2 large baking sheets. Cut forzen dough into 1/4-in
slices. Place on baking sheets 1/2-in apart, 8 to 10 min. or until
edges get slightly brown. YIELD: 36 cookies. SOURCE: MORE MAKE-A-MIX
Yields
72 Servings
