Ingredients
1 cup shortening1-1/2 cups sugar2 large eggs1-1/2 teaspoons lemon extract1/2 teaspoon vanilla extract3-1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon saltFROSTING :1 package (8 ounces) cream cheese, softened1/2 cup shortening1 teaspoon lemon extract1 teaspoon vanilla extract2 cups confectioners’ sugarYellow colored sugar
Preparation
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
Preheat oven to 375°. Divide dough in half. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. flower-shaped cookie cutter. Place 1 in. apart on greased baking sheets.
Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
For frosting, in a bowl, beat cream cheese, shortening and extracts until blended. Gradually beat in confectioners’ sugar until smooth. Spread over cookies; sprinkle with colored sugar. Let stand until set. Store in airtight containers in the refrigerator.
