Beat margarine, sour cream, egg, and lemon extract in medium bowl until smooth; mix in sugar. Mix in combined flour, baking powder, and salt. Refrigerate dough 4 to 6 hours.

Roll dough on floured surface to 1/4-inch thickness. Cut cookies into decorative shapes with 2-inch cookie cutters. Bake on greased or sprayed cookie sheets until lightly browned, 8 to 10 minutes. Cool on wire racks.

Make frosting by mixing confectioner's sugar, lemon or vanilla extract, and enough milk to make spreadable consistency.

Frost cooled cookies with frosting; sprinkle very lightly with cinnamon.

Diabetic Exchanges:
1/2 Starch