Lemon Poinsettia Cookies Recipes

2 c Sugar
1 c Shortening
3/4 c (1 1/2 sticks) butter, softened
1/2 ts Lemon extract
1 Egg
3 1/2 c Gold medal all-purpose flour
1 ts Baking powder
1/4 ts Salt
Fresh mint leaves
1 pt Strawberries, sliced

Cream Cheese Spread:
1 pk (8 ounces) cream cheese (softened)
1/2 c Sugar
1/4 ts Lemon extract

Heat oven to 375F. Mix sugar, shortening, margarine, vanilla and egg in large bowl. Stir in flour, baking powder and salt. Roll half of dough at a time 1/4 inch thick on lightly floured surface. Cut with 3 inch round or scalloped cutter. Place 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool slightly; remove from cookie sheet. Cool completely on wire rack.

Spread about 2 teaspoons Cream cheese spread over each cookie. Arrange mint leaves and sliced strawberries on spread to resemble poinsettias. Refrigerate any remaining cookies. About: 2 1/2 dozen cookies.

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