8 c. flour
8 tsp. baking powder
6 eggs
1 1/2 c. sugar
1 c. milk
1 c. vegetable shortening
4 1/2 tbsp. lemon extract

ICING:

1 lb. confectioners' sugar
4 1/2 tbsp. lemon extract
Dash of milk

In a large bowl, sift together flour and baking powder. In another large bowl, beat together eggs and sugar. Add milk, vegetable shortening and lemon extract to egg mixture. Combine wet and dry ingredients into smooth dough. Cover bowl with plastic wrap and refrigerate for 1 hour.

Remove dough from refrigerator. Preheat oven to 350 degrees. Pinch off small pieces of dough (about 2 tablespoons) and roll into 4" long strand. Tie each strand into a knot or circle or any shape you wish. Place on ungreased cookie sheet 1" apart and bake for 10 to 12 minutes. Do not allow them to brown.

While cookies cool, combine icing ingredients in a large bowl. Whisk together until smooth. Dip cooled cookies into icing. Place on rack until icing hardens. Makes about 60 cookies.