1 c. butter
3/4 c. sugar
1 egg
1 tsp. lemon extract
2 1/4 c. Wondra flour
1/4 tsp. salt
1/2 tsp. baking powder

1. Cream butter until soft.

2. Add sugar gradually, continuing to cream until light and fluffy.

3. Add egg and lemon extract, beat.

4. Sift together flour, salt and baking powder, add in 3 additions; beat well after each addition. When making double order a heavy duty electric mixer is a great help.

5. Chill dough for 10 minutes while oven heats to 400 degrees.

6. Pack into Wear-Ever Cookie Gun: Make with saw tooth disc on almost ungreased cookie sheet. (A light wipe with a non-stick coating helps.)

7. Bake about 6 minutes in hot oven (400 degrees). (Start watching at 5 minutes, remove as they start to brown on edges.)

8. Loosen with spatula as soon as possible. Leave on cookie sheet until they stiffen, then pack in box with wax paper between layers.

9. Yield 1 pound plus when dial is set between thin and medium.

10. Allow about 1 hour per pound of cookies, start to finish.