---------- Recipe via Meal-Master (tm) v8.05

     Title: Lemon Poinsettia Cookies
Categories: Christmas, Desserts
     Yield: 2 1/2 dozen

     2 c  Sugar
     1 c  Shortening
   3/4 c  (1 1/2 sticks) margarine or
          -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 375°F.  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.
 Source: Betty Crocker Holidays.  Typed in MMFormat by
 [email protected]

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