1 c. flour
1/2 c. cold butter
3 tbsp. whipped cream or milk
1/2 tsp. lemon extract

Place flour and butter in a food processor. Cover and process for 7 to 8 seconds or until pieces are pea sized. Add cream or milk and lemon extract and process for 5 or 6 seconds or until just blended (don't over process).

Divide dough into 2 portions, cover and chill at least 1 hour or until firm enough to handle. Preheat oven to 375 degrees. On a lightly floured surface, roll 1 portion of dough to 1/8 inch thickness.

Dip a 1 1/2 inch round cutter in flour and cut cookies. Dip both sides of each wafer in sugar. Place on ungreased cookie sheet. Prick cookies several times with a fork. Bake for 8 to 10 minutes or just until wafers are golden brown and puffed. Carefully transfer to wire racks to cool. Frost or decorate with a butter cream frosting. Makes about 5 dozen.