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Lemon Cookies

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4 c Unbleached flour

1 1/2 c Granulated sugar

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

1 c Margarine

1 Egg white; whipped

1/2 c Fat-free sour cream

2 ts Lemon extract

2 tb Lemon peel; grated

3 tb Lemon juice

Recipe by: Jo Anne Merrill

Preheat oven at 375. Prepare a baking sheet with cooking spray. In am mixing bowl, combine flour, sugar, baking powder, baking soda and salt. In a mixing bowl, combine margarine, egg white, sour cream, lemon extract, lemon peel. Mix dry ingredients with wet ingredients just until moistened. Chill overnight. Divide dough into 4 parts. Refrigerate unused portions until ready to roll out. On floured surface roll dough, one part at a time, 1/4″ thick, using a 2″ cookie cutter. Place cookies on a prepared baking sheet 2″ apart. Lightly brush cookies with lemon juice. Bake for 10 to 12 minutes until golden brown.

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