2 cups butter, softened
4 cups confectioners’ sugar
4 eggs
3 tablespoons lemon juice
3 tablespoons half-and-half cream
2 teaspoons grated lemon peel
6-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Sugar

In a mixing bowl, cream butter and confectioners’ sugar. Add the eggs, one at a time, beating well after each addition. Beat in lemon juice, cream and lemon peel. Combine flour, baking soda and salt; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out to 1/8 inch thickness. Cut with 2-1/2 inch cookie cutters dipped in flour. Place 1 inch apart on ungreased baking sheets. Sprinkle with sugar.

Bake at 350°F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Yield: about 13 dozen.

Submitted by: Sherry Maynard