---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Diane's Sugar Cookies
 Categories: Cookies
      Yield: 6 Servings
 
  3 1/2 c  Flour; sifted
  2 1/2 ts Baking powder
    1/2 ts Salt
    3/4 c  Wweet butter
      2 ts Vanilla
  1 1/2 c  Granulated sugar
      2    Eggs
      1 tb Milk
      2 tb Sour cream
      1    Lemon; grated zest only
 
  Sift together flour, baking powder, and salt. Cream butter,
  sugar, sour cream, lemon zest, and beat well. Add eggs, one at a
  time, and then milk. Gradually, add the sifted dry ingredients,
  scraping the bowl as necessary 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 F. 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" 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 to 12 minutes. Transfer cookies to racks
  for cooling.
 
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