Hand beat butter and sugar, add eggs one at a time, add baking powder and lemon extract. Slowly, add the lemon peel, ¾ C skim milk, 2 tbsp oil.

Add the flour in a little at a time. Keep blending with hands or spoon, the dough will be soft and sticky, so you have to be careful not to over do it. Once you feel the dough soft and right to handle, you can start pulling about 1 inch balls away and shaping cookies into half moons, finger shape, candy cane, etc….

You will have to flour the table a little bit and roll out the dough to about 2 inches. The cookies will rise, so don’t make them too big.

Bake at 375 degrees for about 12 min., on non greased cookie sheets, do not over bake! They should still be white and puffy with a hint of brown at the bottom. Cool on wire rack.

This recipe will make about 11 dz. Cookies, if done right! I know that sounds like a ton of cookies, but try to keep them in the house for more than a few days, LOL!~ I can guarantee they will all be eaten up before the end of the week….
 

Add powder sugar in a bowl. I usually end up using almost a full 1 lb bag. I do half at a time. Add hot water and lemon extract until smooth and creamy. Do not make it too thin. Start with small amounts of water like a tbsp at a time and keep mixing with a fork. Also, add about 2 tbsp of lemon extract to the mix.

I use my finger to frost the cookies when cooled, or you can use a pastry brush.