2 cup real butter, softened (do not substitute)
2 cups sugar
4 eggs, beaten
1 1/2 tsp lemon extract
1 tsp vanilla extract
5 cups self rising flour (sifted)
1/2 cup pecan pieces (optional)
1 egg beaten (to brush on top of cookies)
1 tsp sugar
In a large bowl cream together butter, sugar, extracts and beaten eggs with electric mixer. Add 4 cups of flour adding one cup at a time. You may have to use a wooden spoon to mix as the dough gets thicker with each cup of flour. Turn the dough onto a floured surface and gently knead the remaining cup of flour into the cookie dough. Knead until the dough is no longer sticky. Wrap in plastic wrap and refrigerate dough for at least 2 hours or overnight. When ready to use set on the counter for about 30 minutes before rolling out dough. Roll out dough and cut into desired shapes with cookie cutters. Place on a greased baking sheet and brush with beaten egg wash. To make the egg wash just beat one egg and add 1 tsp sugar and brush on cookies. You can also add sprinkles on top of the egg wash. Bake at 350 degrees for about 8-9 minutes. Watch closely so they do not get to brown.
* My kids do not like the pecans in the cookies, but I love that part. So to please everyone I separate the dough before I refrigerate it into two equal parts. I cover one part with plastic wrap and chill and to the second one I add pecan pieces and knead it into the dough, then cover with plastic wrap and chill.
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