| 1 | Recipe by: _make-a-mix_ by eliason, harward & westover cut four 14" x 12" pieces of waxed paper or plastic wrap. |
| 2 | Set aside. |
| 3 | In a bowl, cream butter or margarine with the sugar. |
| 4 | Beat in vanilla and l= emon extracts and eggs until light and fluffy. |
| 5 | In a bowl, combine flour an= d baking soda. |
| 6 | Stir flour mixture into egg and butter mixture; blend well.= = divide the dough into 4 pieces. |
| 7 | Shape each piece into an 8" - 10" roll. |
| 8 | W= rap rolls in waxed paper. |
| 9 | Place the rolls in a rectangular freezer contain= er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap = well in a piece of heavy duty aluminum foil. |
| 10 | Label with date and contents.= store in freezer. |
| 11 | Use within 6 months. |
| 12 | = to prepare cookies: slightly thaw one roll of sugar cookie dough. |
| 13 | Preheat= oven to 350=b0. |
| 14 | Cut the dough into ? thick slices. |
| 15 | Arrange cut pieces= on lightly greased cookie sheets, placing about ? apart. |
| 16 | Sprinkle wit= h additional granulated sugar, if desired. |
| 17 | Bake for about 8-10 minutes, or= until the edges just begin to brown. |
| 18 | Remove from oven and cool on wire ra= cks. |
| 19 | Makes about 3 dozen cookies. |
| 20 | Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies. |
