These cookies have just the right balance-crunchy, light, buttery but not greasy. Adapted from a recipe which appeared in the June, 1999 issue of Bon Appétite 

Ingredients: 

1. ¾ unsalted butter, room temp
2. 2/3 cup sugar
3. 2 tablespoons finely grated lemon peel
4. 1 large egg, room temp
5. 1 teaspoon vanilla extract
6. 1/4 teaspoon salt
7. 2 cups all-purpose flour
8. added sugar for cookie tops

Directions: 

1. Beat butter in a large bowl until light.
2. Beat in sugar and lemon peel.
3. Add egg, vanilla, & salt.  Beat until well blended.
4. Add flour, 1 cup at a time, beating just until blended after each addition.
5. Gather dough into a ball & divide in half.
6. Place one ball at a time on a lightly floured piece of wax paper & top with another piece of waxed paper.
7. Roll dough to a 1/8”thickness.  Place in refrigerator for 2 hours. to overnight.

Pre-heat oven to 375 degrees & prepare two baking sheets with parchment paper 

1. Remove the cookie dough from the refrigerator one sheet at a time.
2. Cut out cookies using a 1 ½”or 2 ¾”cookie cutter.  Reserve scraps & return to refrigerator.  Place cookies on the prepared baking sheets ½”apart.
3. Sprinkle sugar on top of cookies before baking.
4. Repeat with second sheet of dough.
5. Knead the scraps together and cut them out placing them on a third baking sheet.*
6. Bake cookie until golden brown around the edges, about 8-10 minutes.
7. Transfer cookies to cooling racks.

Yield:  24-36 depending on the cookie cutter size