Ingredients:

• 2 cubes butter (1/2 lb. or 8 oz.)

• 1 c. sugar

• 3 eggs, beaten

• 3 tsp. baking powder

• 1/2 tsp. baking soda

• 1 tbsp. lemon or orange rind

• 1 tsp. lemon or orange extract

• 1 tbsp. vanilla

• 5-1/2 c. flour

• ¼ c. milk

Directions:

• Using electric mixer, cream butter and sugar.

• Continue mixing, adding eggs, vanilla, and lemon/orange extract.

• Mix dry ingredients in separate bowl.

• Add egg mixture to dry ingredients, blending well. Add 1 tablespoon of milk at a time if dough is too dry. Dough should be pliable but very dense.

• Divide dough into two approximately equal portions.

• Form one portion of dough into a long, flattened roll, approximately 4 inches wide on an unbuttered cookie sheet. Do the same with the other portion.

• Cut rolls in 1-inch slices; do NOT cut all the way through.

• Bake at 350 degrees for 20 – 25 minutes. Rolls should be very, very light brown. Do NOT over bake; they will look under baked.

• While still warm, slice the rolls, cutting all the way through the scored cuts.

• Lay each piece cut side up on cookie sheet.

• Bake at 350 degrees until toasty, turning once (about 7 minutes per side). Be careful not to over brown or burn the cookies.

• Cool thoroughly; store in airtight container.  

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