• 3/4 cup (6 tablespoons) unsalted butter, softened
• 3/4 cup sugar
• 1  large egg
• 1 tablespoon lemon zest, finely minced

• 1 teaspoon vanilla extract
• 2 1/4 cup all purpose flour
• 1/4 teaspoon salt

Cream butter and sugar until well blended. Add the egg, lemon zest and vanilla and stir. Combine flour and salt in another bowl. Slowly add the flour and salt to the other mixture and mix until the dough holds together. The dough should be firm; add more flour, 1 tablespoon at a time, if necessary. Divide dough in two, place in two plastic bowls or cover well with plastic wrap and refrigerate for 2 to 3 hours.

Heat oven to 375°. On a well-floured surface, roll portions of the dough 1/8 inch thick and use cookie cutters to make shapes. Place on an ungreased sheet pan and sprinkle with sugar, if desired. Bake 10-12 minutes until starting to brown on the edges. Be sure to keep dough chilled while rolling. Place back in the refrigerator as necessary.