---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Diane's Sugar Cookies
 Categories: Cookies
      Yield: 6 servings
 
  3-1/2 c  Sifted flour
  2-1/2 ts Baking powder
    1/2 ts Salt
  1-1/2    Cubes sweet butter (6 oz)
      2 ts Vanilla
  1-1/2 c  Granulated sugar
      2    Eggs
      1 tb Milk
      2 tb Sour cream
      1    Lemon; grated rind only
 
    Sift together flour, baking powder and salt.  Cream butter, sugar,
    sour cream, lemon peel and beat well. Add eggs, one at a time, and
    then milk. Gradually, add the sifted dry ingredients, scraping the
    bowl as necesary with a rubber spatula and beating only until
    thoroughly mixed.
  
    Divide dough into 2 halves.  Wrap each atch with foil or plastic wrap
    and chill in refirgerator for 3 hours or longer. Do not place dough
    in freezer.
  
    Preheat oven to 400°.  Place one batch of dough on lightly floured
    pastry cloth.  Turn dough to flour all sides and roll out to desired
    thickness. For very large cookies, 1/4-inch. Cut the cookeis as you
    wish. Transfer cooies to ungreased cookie sheets. If cookies are
    large and thick, place at least 2 inches apart. Sprinkle the tops of
    the cookies generously with granulated sugar.
  
    Bake until the cookies are lightly browned.  Large, thick cookies
    will need to bake for 10-12 minutes. Transfer cookies to racks for
    cooling.
 
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