Instructions: BEFORE BAKING, SPRINKLE WITH GRANULATED SUGAR, IF DESIRED COOKIE MIX: Cut four 14X12-inch pieces of waxed paper or plastic wrap; set aside.

In a large bowl, cream margarine & sugar. Beat in eggs, vanilla and lemon extract until light & fluffy. In a large bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.

Divide dough into 4 equal pieces. Shape each piece into an 8-to10-inch roll. Wrap each roll in 1 piece of waxed paper or wrap. Place wrapped rolls in a plastic freezer container w/a tight fitting lid, or wrap air-tight in a 14x12 piece of heavy duty foil; label. Store in freezer. Use within 6 months.

YIELD: 12 dozen cookies.

TO BAKE: Preheat oven to 350F. Lightly grease 2 large baking sheets.

Cut frozen dough into 1/4-in slices. Place on baking sheets 1/2-in apart, 8 to 10 min. or until edges get slightly brown.

YIELD: 36 cookies.

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