2 cups (4 sticks) butter, softened
2 cups sugar
3 eggs
2 tsp. vanilla
1 tsp. lemon extract
6 cups all-purpose flour
1 tsp. baking soda

TO PREPARE COOKIE DOUGH:

Cut four 14x12-inch pieces of waxed paper or plastic wrap; set aside.

In a large bowl, cream butter and sugar. Beat in eggs, vanilla and lemon extract until light and fluffy. In a large bowl, combine dry ingredients.

Gradually stir flour mixture into egg mixture until blended.

Divide dough into 4 pieces. Shape each piece into an 8 to 10-inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a freezer container with a tight-fitting lid or wrap airtight in a piece of foil. Label and date. Store in freezer. Use within 6 months.

TO MAKE COOKIES:

frozen cookie dough (I bake a roll at a time)
granulated sugar, for sprinkling

Slightly thaw dough. Preheat oven to 350°F. Lightly grease 2 large baking sheets.

Cut dough into slices or chunks. Sprinkle slices lightly with sugar, if desired.

Bake at 350°F for 8 to 10 minutes or until edges start to brown. Remove cookies from baking sheets and cool on wire racks.

Note: Can also roll out and cut with cookie cutters.

Submitted by: Helen Chase