1 cup margarine
1/2 cup sugar substitute
1/2 teaspoon salt substitute
1 egg yolk
3 Tablespoons fresh lemon juice
1 Tablespoon of lemon zest
1 teaspoon vanilla extract
4 cups flour
Combine the margarine, sugar substitute, and salt substitute together in a large bowl. Beat until light and fluffy. Add the egg, the egg yolk, lemon juice, lemon zest, and vanilla extract. beat until well blended. Then gradually add the flour. Beat until mixed.
Remove the dough from the bowl and form into 2 large balls. Wrap each large ball in plastic wrap. Place the wrapped balls in the fridge for 4 hours.
Preheat oven to 350 degrees. Use a greased or nonstick baking sheet.
Remove the dough from the fridge. On a lightly floured surface roll out each ball to 1/8 inch thickness. Using a sharp knife cut into 1" squares or use cookie cutters of this size. Place each cookie on the baking sheet 1" apart. Bake for 10 minutes. The edges should be a light brown. Remove from oven and place on racks to cool.
YIELDS 80 COOKIES.