Lemon Cookies II - unsalted butter

Method

• Place butter in a large bowl and beat with an electric mixer until fluffy.
• Add sugar and lemon peel, beating well.
• Add egg, vanilla extract, and salt.
• Continue beating until well blended.
• Gradually add flour, a cup at a time, beating well after each addition.
• Divide dough in half.
• Wrap each half in plastic nd refrigerate until firm, about 30 minutes to an 1 hour.
• Preheat oven to 375F.
• On a floured pastry cloth or well floured surface, roll out half of the dough at a time to 1/4 inch thickness and cut with cookie cutters.
• Gather scraps and reroll until all dough is used.
• Place cut cookies on ungreased cookie sheets about 1 inch apart.
• Bake about 8 minutes or until golden brown around the edges.
• Transfer to a rack and cool 30 minutes.
• Sift powdered sugar over cookies.