Italian Lemon Cookies

Dough: 1 C Sugar ½ C Shortening 6 eggs 1 t lemon extract 4 C Flour 4 t Baking Powder ⅛ t Salt Frosting: 2 C Powdered Sugar 2 T Lemon Juice

Preheat 350. Grease cookie sheets. In a large bowl, cream together sugar and shortening. Stir in eggs and lemon extract; beat until fluffy. Sift together flour, baking powder and salt. Add to egg mixture and mix well. Roll dough into ¾ inch balls and place on baking sheets. Or roll into logs and tie into knots. Bake for 10 – 15 minutes. Cool on rack. Frosting: In medium bowl with electric beater, beat powdered sugar with as much lemon juice as needed to make spreadable frosting. Spread on cooled cookies.