---------- 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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