LEMON SNAP COOKIES

Ingredients:

3-3/4	cup	bread flour
3/4	cup	MAGNOLIA ALL PURPOSE FLOUR
2	tbsp	powdered milk
1-1/2	cup	BAKER'S BEST MARGARINE
1	cup	sugar
1/2	cup	water
1	tsp	lemon extract
		lemon rind (optional)

Procedure:

Preheat oven to 375° F. Grease cookie sheet. Set aside.
Sift all dry ingredients. Set aside.
Beat margarine until lemon colored. Dissolve sugar in water. Gradually add to margarine mixture. Shift mixer at lowest speed.
Pour dry ingredients into margarine mixture. Add lemon extract. Mix until well blended.
With a pastry bag, using a plain tip, pipe batter cookie onto a cookie sheet 1" apart. Bake for 15 - 20 minutes. Cool.

Makes 13 servings.

Yield: 26 pieces at 40 grams

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