#1701 - Lemon Sugar Cookies

(by Shirley McNevich)

1 lemon (room temperature)
2 sticks softened butter
1 1/4 cups white sugar
1 egg
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
3 cups flour

Grate 1 TBSP zest from the lemon rind, and squeeze 1 TBSP lemon juice from the lemon. In a mixer add butter and white sugar--beat. Add egg--beat. Add vanilla, lemon juice and lemon zest--beat. Add baking powder and salt--beat. Slowly add flour--beat. Divide the dough into 4 equal pieces. Place each dough ball on separate pieces of Saran wrap and flatten each--refrigerate overnight. The next day start with one dough piece--unwrap it, flour your counter, place the dough on the floured counter and flour the top of the dough. Use a rolling pin to roll the dough to 1/4" thick. Use cookie cutters to cut the cookies. Repeat with all dough. Place cookies on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool completely. Frost or glaze if desired.