1 cup butter, softened
1-1/2 cups sugar
8 eggs
2 tablespoons lemon extract
4 cups all-purpose flour
1/4 cup baking powder

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture. Drop by teaspoonfuls 3-inches apart onto ungreased baking sheets.

Bake 400°F for 6-8 minutes or until the edges are lightly browned. Remove to wire racks to cool.

FROSTING:

1/2 cup butter, softened
3-3/4 cups confectioners’ sugar
1 teaspoon lemon extract
1/8 teaspoon salt
3 to 4 tablespoons milk
food coloring, optional
4 cups flaked coconut, optional

In a mixing bowl, cream butter, sugar, extract and salt. Add enough milk to achieve spreading consistency. Tint with food coloring if desired. Frost cooled cookies, sprinkle with coconut if desired.

Yield: 11 dozen.

Submitted by: Andrea Johnson