Lemon Snowflake Cookies

1 c Sugar

1 Egg

2 tb Milk

1 ts Lemon zest; grated

1/2 ts Lemon extract

2 c Flour

1/2 ts Baking soda

1/2 ts Cream of tartar

1/4 ts Salt **royal icing**

1 3/4 c Confectioner's sugar

2 tb Warm water

1 tb Meringue powder

1/8 ts Lemon extract Recipe by: Sue Klapper For cookies, cream butter and sugar in a large bowl until fluffy. Add egg, milk, lemon zest, and lemon extract; beat until smooth. In a small bowl, combine remaining ingredients; add to creamed mixture and stir until a soft dough forms. Wrpa in plastic wrap and chill

2 hours or until dough is firm. Preheat oven to

375. On a lightly floured surface, use a floured rolling pin to roll out dough to

1/8 inch thickness. Use a 3 inch diameter fluted edge cookie cutter ot cut out cookies. Transfer to a lightly greased baking sheet. Bake

8 to 10 minutes or until bottoms of cookies are lightly browned. Transfer to a wire rack to cool completely. For icing: beat confectioners sugar, water, meringue powder and lemon extract in a medium bowl with an electric mixer

7 to 10 minutes or until stiff. Spoon icing into a pastry bag fitted with a small round tip. Pipe

1/2 dozen cookies.