Lemon Poinsettia Cookies

2 c Sugar

1 c Shortening

3/4 c (1 1/2 sticks) margarine or

-butter, softened 1/2 ts Lemon extract

1 Egg

3 1/2 c Gold medal all-purpose flour

1 ts Baking powder

1/4 ts Salt

Fresh mint leaves 1 pt Strawberries, sliced

Cream Cheese Spread: 1 pk (8 ounces) cream cheese,

-softened 1/2 c Sugar

1/4 ts Lemon extract

Heat oven to 375?F. Mix sugar, shortening, margarine, vanilla and egg in large bowl. Stir in flour, baking powder and salt. Roll half of dough at a time 1/4 inch thick on lightly floured surface. Cut with 3 inch round or scalloped cutter. Place 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Spread about 2 teaspoons Cream cheese spread over each cookie. Arrange mint leaves and sliced strawberries on spread to resemble poinsettias. Refrigerate any remaining cookies. About: 2 1/2 dozen cookies. Source: Betty Crocker Holidays. Typed in MMFormat by [email protected] -----