¾ cup white sugar
⅔ cup sweet salted cream butter, softened
2 cups all-purpose flour
2 teaspoons of baking yeast
(2) large eggs
2 tsp. lemon extract
Preheat the oven to 400 degrees F (200 degrees C).
Cream the sugar and butter in a bowl with an electric mixer until light and fluffy. Add and whip flour and baking powder in another bowl, then gradually blend into the creamed butter mixture, beating until well blended. Beat the eggs, one at a time, into the butter-flour mixture until well blended, then stir in the lemon extract. Then place small balls of dough on a baking sheet.
Bake in a preheated oven for 10 to 12 minutes until the cookies return to their original shape when touched.