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On Valentine’s Day I had a little fun and was invited to be on Studio 5, our local daytime show, via Skype to talk about this little recipe. They asked viewers to submit their favorite family sugar cookie recipe and this one grabbed their attention because of the the lemon extract and where it came from. My great-great-great grandmother brought it with her from England when she came to Utah in 1856 with the first handcart company. Pretty cool, huh? It’s passed down through the women in the family, ending with me. My mom learned it from her grandma. Her older brothers remember it but they never shared it with their kids so it’s opened up some fun conversation about it and I’m going to share it with my cousins. It’s always fun to find family stories. And as a funny side note, I was too tired after making the cookies the night before (took an hour and a half because I had my son helping me!), so I used Marshmellow Cream instead. It actually tasted good!
- 1 cup margarine softened
- 2 cup sugar
- 4 eggs
- 2 Tablespoons Lemon Extract
- ½ teaspoon baking soda disolved in 2 Tablespoon Milk
- 4-5 cup flour
- Cream margarine and sugar together. Add eggs, lemon extract, and baking soda in milk. Gradulally add enough flour to make a stiff dough. Roll to a ¼ inch thickness with and cut into shapes. Bake 375 degrees for about 10 min or until lightly brown, but they will continue baking on cookie sheet, so don't cook much past 10 minutes if oven temp is accurate.
- Frost with vanilla or buttercream frosting that is dyed to go with the theme of the cookie shape.