---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Lemon Poinsettia Cookies
  Categories: Christmas, Desserts
       Yield: 2 1/2 dozen
  
       2 c  Sugar
       1 c  Shortening
     3/4 c  (1 1/2 sticks) margarine or
            -butter, softened
     1/2 ts Lemon extract
       1    Egg
   3 1/2 c  Gold medal all-purpose flour
       1 ts Baking powder
     1/4 ts Salt
            Fresh mint leaves
       1 pt Strawberries, sliced
            Cream Cheese Spread:
       1 pk (8 ounces) cream cheese,
            -softened
     1/2 c  Sugar
     1/4 ts Lemon extract
  
   Heat oven to 375øF.  Mix sugar, shortening, margarine,
   vanilla and egg in large bowl.  Stir in flour, baking
   powder and salt.
   
   Roll half of dough at a time 1/4 inch thick on lightly
   floured surface. Cut with 3 inch round or scalloped
   cutter.  Place 2 inches apart on ungreased cookie
   sheet.  Bake 10 to 12 minutes or until light brown.
   Cool slightly; remove from cookie sheet.  Cool
   completely on wire rack.
   
   Spread about 2 teaspoons Cream cheese spread over each
   cookie.  Arrange mint leaves and sliced strawberries
   on spread to resemble poinsettias. Refrigerate any
   remaining cookies.   About: 2 1/2 dozen cookies.
   Source: Betty Crocker Holidays.  Typed in MMFormat by
   cjhartlin@msn.com
  
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