• 2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick butter
• 1 cup sugar
• 1 egg
• 1/4 cup milk
• 1/2 teaspoon lemon extract
• Sift together the flour, baking powder and salt into small bowl.
•In a larger bowl cream the butter and sugar together until smooth. Mix in the egg. Add the dry ingredients alternately with the milk and lemon extract and blend. Cover in wrap and chill overnight.
The next day:
Preheat oven to 400°F .
Cut off a piece of dough and roll out on a floured dry surface.
Add more flour to the dough until no sticking occurs.
Use your favorite cookie cutters than transfer shapes to a greased cookie sheet.
Bake for seven to ten minutes.
Let cookies cool before frosting with glaze icing
1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired.
This glaze must be stirred each time you use it.
If it is not stirred before each use it will dry with a mottled look instead of a solid color.