batch refrigerator cookies

250 mL (1 c.) Western Family Margarine (hard block)
500 mL (2 c.) white sugar
2 large eggs
10 mL (2 tsp.) Western Family Pure Vanilla Extract
5 mL (1 tsp.) grated lemon rind
875 mL (3 1/2 c.) Western Family All Purpose Flour
2 mL (1/2 tsp.) salt
15 mL (1 tbsp.) Western Family Baking Powder

1. Beat margarine until soft. Gradually add sugar, eggs, vanilla and lemon rind.

2. Sift dry ingredients together and stir into margarine mixture.

3. Divide into four equal batches.

4. For variety, use options for each batch. (see options below)

5. After adding ingredients, roll each batch into 1 1/2 inch roll. Wrap in wax paper and chill for 4 hours (or place in freezer for 1/2 hour).

6. Slice options 1 thru 4 into 1/8 inch slices. Cut out Christmas cookies as desired. Bake on lightly greased baking sheet at 375°F (190°C) for 8 to 10 minutes.

Option 1: Walnut Cookies
Add 125 mL (1/2 c.) walnut pieces to one batch.

Option 2: Candied fruit Christmas Cookies
To one batch, add 250 mL (1 c.) Mixed Candied Fruit.

Option 3: Double Chocolate Chip Cookies
To one batch, melt 125 mL (1/2 c.) Western Family Semi-Sweet Chocolate Chips. When cool add to dough. Also, mix in 125 mL (1/2 c.) Western Family Semi-Sweet Chocolate Chips.

Option 4: Pinwheel Cookies
Use 2 batches of dough. Add 1 ounce (30g) of melted unsweetened chocolate to one batch. Roll the white and brown dough separately into oblongs to the thickness of 1/8 inch. Place dark dough on light dough and roll the layers like a jelly roll. Chill, slice and bake.

Option 5: Christmas Cut-out Cookies
After chilling roll out dough of one batch and cut with your favourite Christmas cookie cutters. Once baked and cooled, decorate as desired. Spread thin layer of Western Family Frosting topped with candied sprinkles or use a decorating tube to outline border of cookie. Note:

Refrigerated cookies freeze well baked or unbaked.