10 c. flour
4 tsp. baking powder
4 c. butter
12 oz. cream cheese
4 c. sugar
4 eggs
4 tbsp. lemon juice

Beat butter, cream cheese and sugar together until well mixed and fluffy. Beat in the eggs, lemon juice and baking powder. Add the flour and mix well.

Preheat the oven to 350 degrees. To make drop cookies, place a heaping tablespoon or more of dough, depending on the size cookie you want, on a non-stick baking sheet. Bake for 12-15 minutes or until the edges are slightly brown.

Before baking, the cookie dough may be rolled in nuts or sprinkles may be dusted over the top.

To make cut-out cookies, add about 1 1/2 to 2 more cups flour to make the dough firmer; roll out the dough on a floured board to desired thickness, usually about 1/4 inch.

Cut out dough with any size or shape of cookie cutter and transfer with a spatula to a non-stick baking sheet. Bake 12-15 minutes. When done, let cool slightly and transfer to a wire rack to cool.

The cookies will be soft. After they are completely cool, they may be frosted. Makes about 100 cookies.

FROSTING:

1/2 c. butter
1 lb. cream cheese
2 lb. powdered sugar
Dash of salt

Mix softened butter and cream cheese; add sugar and salt; stir until smooth. Add any colorings or flavorings; mix well.