Title: Diane's Sugar Cookies
Categories: Cookie
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

grated rind of one lemon

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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