Name: Shiela's Sugar Cookies recipe
Ingredients: 1 cup margarine;1 cup shortening;1 cup white sugar;1 cup confectioners' sugar;2 eggs;1 teaspoon lemon juice;4 ½ cups all-purpose flour;1 teaspoon baking soda;1 teaspoon cream of tartar;1 teaspoon salt;3 cups confectioners' sugar;¼ cup margarine, softened;1 ½ teaspoons lemon juice;3 tablespoons milk

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Ingredients

1 cup margarine 1 cup shortening 1 cup white sugar 1 cup confectioners' sugar 2 eggs 1 teaspoon lemon juice 4 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon salt 3 cups confectioners' sugar ¼ cup margarine, softened 1 ½ teaspoons lemon juice 3 tablespoons milk

Nutrition Info

182.2 calories carbohydrate: 23.6 g cholesterol: 7.8 mg fat: 9.3 g fiber: 0.3 g protein: 1.6 g saturatedFat: 2 g servingSize: - sodium: 133.1 mg sugar: 14.4 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the 1 cup margarine, shortening, white sugar and 1 cup confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in 1 teaspoon lemon juice. Combine the flour, baking soda, cream of tartar and salt, gradually stir into the creamed mixture. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make frosting, combine the 3 cups confectioners' sugar, 1/4 cup margarine and 1 1/2 teaspoons lemon juice in a medium bowl. Mix until smooth, adding milk 1 tablespoon at a time until frosting has reached its desired consistency.

Recipe Yield

4 dozen

Recipe Note

The best sugar cookie I have ever had. The frosting recipe is included. If you prefer, use vanilla extract in place of the lemon juice.

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