1 lb real butter 1 lb powdered sugar
4 eggs 3 tbsp lemon juice
1 tsp baking soda 3 tbsp milk
Cream together the butter and powdered sugar. Add eggs and mix well. Mix together the lemon juice and baking soda and add to the cookie mix, mixing well. Add milk and mix well. Add flour (add enough to make it stiff enough to roll out for the cookie cutters – remember that putting flour on the counter adds flour to the dough and will make it stiffer each time you roll it out). You can either chill dough for 1-24 hours (the dough can be stored in the fridge for up to 2 weeks or freeze) or prepare the cookies immediately.
Bake at 350 degrees for 10-12 minutes.
1/4 cup lukewarm milk
1 tbsp melted butter
Add enough powdered sugar to make it spreadable (1 pound powdered sugar = 4 – 4 1/2 cups)
* This recipe is not from the Amish Cooking cookbook, but is from my mom instead. Which is just as golden. 🙂 I also noticed that this recipe states that 1 pound of powdered sugar equals 4 – 4 1/2 cups. Remember the frosting recipe (recipe here) where I said my “conversion chart” I had in the kitchen stated 1 pound of powdered sugar equaled 3 3/4 cups? And how that didn’t work – the frosting was WAY too runny? Yeah, this would be why. I don’t want to be mean, but clearly my mom knows more than some silly conversion chart. Heheh….again, my amazing mom knows everything. Duh.