½ cup butter or margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
2½ cups self-rising flour
1 cup sour cream
1 teaspoon lemon extract
Grated rind of 2 lemons

Preheat oven to 350°F.  Spray large baking sheets with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add flour alternately with sour cream, beating well after each addition.  Stir in lemon extract and lemon rind.  Drop by teaspoonfuls, 2-inches apart, onto prepared baking sheets.

Bake for 15 minutes or until lightly browned on the edges.  Remove from baking sheets; cool on a wire rack.

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