Gold Star Cookies

In a large bowl measure the cereal.

In a large bowl, sift together flour and salt. Set aside.

In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale (about 5 minutes). Beat in eggs.

Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and lemon extract; blend.

Remove half of dough from bowl. Place on a lined cookie sheet or board lined with parchment paper.

Roll out until you have a thin layer of dough about 1/4-inch thick. Use a little extra flour on top of the dough to keep it from sticking to the roller. Repeat this step with the remaining dough.

Remove one cookie sheet with chilled dough. Using the cookie cutter of your choice, cut out shapes of dough and put them on a new cookie sheet lined with parchment paper. Once you've filled the cookie sheet with cookie cutouts, place back in the refrigerator for 30 minutes before baking.

Repeat above steps for additional chilled dough until you've cut out all of your cookies.

Preheat your oven to 325 degrees F. Bake 12-14 minutes, or until edges are golden brown.

Let cookies cool before decorating.

Keeping your dough chilled is the KEY to making perfectly shaped sugar cookies. Don't skip this step!

Stir confectioner's sugar and milk until smooth.

Beat in corn syrup and extract until smooth and glossy. If it's too thick, add a little extra corn syrup.

Slowly add food coloring until you reach the desired shade.

Dip the tops of cooled cookies in the glaze, allowing excess glaze to drip off before placing them on a drying rack.

Use decorating pens in desired colors (available at most craft stores) to write names or fun phrases on each cookie.

Allow cookies to dry completely before serving.