Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 c Sifted flour
2 1/2 ts Baking powder
1/2 ts Salt
1 1/2 Cubes sweet butter (6 oz)
2 ts Vanilla
1 1/2 c Granulated sugar
2 Eggs
1 tb Milk
2 tb Sour cream

grated rind of one lemon

Sift together flour, baking powder and salt. Cream butter, sugar,
sour cream, lemon peel and beat well. Add eggs, one at a time, and
then milk. Gradually, add the sifted dry ingredients, scraping the
bowl as necesary with a rubber spatula and beating only until
thoroughly mixed.

Divide dough into 2 halves. Wrap each atch with foil or plastic wrap
and chill in refirgerator for 3 hours or longer. Do not place dough
in freezer.

Preheat oven to 400~. Place one batch of dough on lightly floured
pastry cloth. Turn dough to flour all sides and roll out to desired
thickness. For very large cookies, 1/4-inch. Cut the cookeis as you
wish. Transfer cooies to ungreased cookie sheets. If cookies are
large and thick, place at least 2 inches apart. Sprinkle the tops of
the cookies generously with granulated sugar.

Bake until the cookies are lightly browned. Large, thick cookies
will need to bake for 10-12 minutes. Transfer cookies to racks for
cooling.

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