Pupuculovas — Italian Easter Cookies

1 pound margarine

1½ cups sugar

4 eggs

8 cups flour

¼ teaspoon baking soda

2 teaspoons baking powder

1 cup milk

2 teaspoons vanilla extract

1 teaspoon lemon juice

Glaze

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#146;s note: This recipe can be easily cut in half.