| 1/2 | Cup | Butter, softened |
| 1/2 | Cup | Sugar |
| 1 | Egg | |
| 1 1/2 | Cups | All-purpose flour |
| 2 | Tbsps. | Fresh Lemon Juice |
| 1 | Tsp. | Grated lemon peel |
| 1/2 | Tsp. | Baking powder |
| 1/8 | Tsp. | Salt |
| Additional sugar |
Beat butter and sugar in a large bowl with an electric mixer at medium speed until creamy. Beat in egg until light and fluffy. Mix in flour, lemon juice and peel. Baking powder and salt. Cover; refrigerate about 2 hours or until firm.
Preheat oven to 350°. Roll out dough, small portion at a time, on well-floured surface to 1/4" thick. (keep remaining dough in the refrigerator) Cut with 3-inch round or fluted cookie cutter. Transfer to ungreased cookie sheets. Sprinkle with sugar
Bake 8-10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets. Remove to wire racks; cool completely. Store in airtight container.
YIELD: 2 1/2 dozen