1 pound margarine
1½ cups sugar
8 cups flour
¼ teaspoon baking soda
2 teaspoons baking powder
1 cup milk
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 cup powdered sugar
1 teaspoon milk
¼ teaspoon lemon juice
In a stand mixer, cream margarine and sugar until light and fluffy. Add eggs, one at a time, mixing well between each addition.
In a separate bowl, mix flour, baking soda and baking powder together.
In a small bowl, stir together milk and vanilla extract.
Add dry ingredients alternately with milk. Most of the flour can be mixed in with a mixer. The rest will have to be mixed in by hand. The dough should be slightly sticky, but not too soft; add a bit more flour if needed. Refrigerate dough a few hours or overnight.
Heat oven to 350 degrees.
Take a small amount of dough, roll into a ropelike piece, about the width of a finger and 2-inches long, and shape into a circle or braid. Transfer to ungreased cookie sheets and bake 20-25 minutes until starting to turn light brown. Allow to cool completely a before glazing.
For the glaze: In a bowl combine powdered sugar, milk and lemon juice. Add more milk as needed to create a thin glaze. Dip cooled cookies into glaze and set on wax paper to dry.
Makes about 12 dozen.
Cook's note: This recipe can be easily cut in half.