The secret ingredient is the lemon juice.

3/4 cup butter
1 1/4 cup brown sugar (packed)
1 tsp vanilla
1 tsp lemon juice
2 eggs
3 cups flour
2 tsp baking powder
1/2 tsp salt

Cream butter. Add brown sugar, vanilla, and lemon juice. Add eggs one at a time, beating after each addition. Next, add flour baking powder, and salt to creamed mixture. Mix well. Chill in the refrigerator for 1 hour. Roll dough 1/8- 1/4 inch thick (they taste better if they are thicker). Use flour on the rolling pin and board so the dough does not stick. Cut into shapes. (I use these for different seasons and themes). Bake in hot oven at 425 degrees for 5-6 minutes or until lightly brown on the bottom. Cool and decorate with icing. Makes 3-4 dozen.

Melt 1/2 cup butter. Do not burn. Stir in 3 cups powdered sugar. Add water a little at a time until it is thin enough to spread easily. Dye the frosting if you wish. Place icing in a disposable decorating bag or large ziplock and snip the end to squeeze the frosting onto each cookie. (I make zigzag patterns because it is quicker to frost). Sprinkle with sugar crystals or beads while still wet. Eat share, and enjoy!!

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