2 sticks butter—softened
¾ cup sugar – cream with butter.
Add 1 large egg – cream with butter and sugar
Add 1 tablespoon vanilla, cream some more
Add 2 cups flour—slowly and cream until just blended
Cut two sheets of parchment paper to fit a 17” x 11” baking sheet. Lay the first sheet on the baking sheet and place cookie dough on the paper. Place the second sheet on top of dough. Spread the dough, between the parchment paper, flat, almost to edges of cookie sheet (not too close to edge to prevent getting too thin).
Place pan in the refrigerator to chill for one hour. Preheat oven to 350*. Bake at 350* for 15 minutes.
When still warm, cut into 2” x 2” cookies. Frost when cooled.

FROSTING
8 oz. cream cheese, softened
2 tablespoons butter, softened
Splash of Longmont Dairy Whole Milk
1 teaspoon lemon extract
¼ fresh squeezed lemon
Powdered sugar to your taste
Add a little powdered sugar at a time and beat, with mixer, until smooth and thick enough to spread on the cookies.