- 1 cup butter or margarine, softened
- 1 1/2 cups sugar
- 8 eggs
- 2 tablespoons lemon extract
- 4 cups all-purpose flour
- 1/4 cup baking powder
- FROSTING:
- 1/2 cup butter or margarine, softened
- 3 3/4 cups confectioners' sugar
- 1 teaspoon lemon extract
- 1/8 teaspoon salt
- 3 tablespoons milk
- Food coloring
- 4 cups flaked coconut
- In a mixing bowl, cram butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture.
- Drop by teaspoonfuls 3 in. apart onto ungreased baking sheets. Bake at 400 degrees F for 6-8 minutes or until the edges are lightly browned. Remove to wire racks to cool.
- In a mixing bowl, cream butter, sugar, extract and salt. Add enough milk to achieve spreading consistency. Tint with food coloring if desired. Frost cooled cookies. Sprinkle with coconut if desired.