- 2 cups butter, softened
- 4 cups confectioners' sugar
- 4 eggs
- 3 tablespoons lemon juice
- 3 tablespoons half-and-half cream
- 2 teaspoons grated lemon peel
- 6 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- sugar
- In a mixing bowl, cream butter and confectioners' sugar. Add the eggs, one at a time, beating well after each addition. Beat in lemon juice, cream and lemon peel. Combine flour, baking soda and salt; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Bake at 350 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.