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1/2 lb. butter
1 cup sugar
1 teaspoon lemon extract
1 egg
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar

Cream sugar and butter. Add egg. Cream well. Add dry ingredients. Refrigerate a couple of hours.

Remove part at a time. Make balls (this spreads). Place on pan 4 in a row on ungreased sheet. Dip bottom of glass in sugar and press on ball. Bake 350°F 12 minutes until golden brown. Remove immediately.

Alternative: Lemon oil and lemon zest instead of lemon extract. Lemon oil and zest processed with sugar for which the glass is to be dipped.

Poster's Notes:
I made these cookies with lemon oil instead of extract. One can find the oil at Whole Foods. It is a more intense flavor. I added the zest also. For the sugar for the top I took sugar and processed it with the oil and zest too. That was a nice touch. I used pareve margarine instead of the butter.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A