Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter or margarine (at room temperature)
1/4-teaspoon salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons grated lemon rind
multicolored sugar sprinkles (optional) marshmallows or nips candy
Procedure:
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Onto a piece of waxed paper, shift 2 1/2 cups of the flour, the baking powder, and salt. In a large bowl, with an electric mixer, mix the butter and sugar until light and fluffy.
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Beat in the eggs, one at a time, then the vanilla and lemon juice. Using a wooden spoon, stir in the flour mixture. Divide into three equal pieces, wrap in plastic wrap, and refrigerate for at least 2 hours or until thoroughly chilled.
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Preheat the oven to 350° butter three baking sheets. On a surface lightly floured with about 1/3 of the remaining 1/2 cup of flour, roll out 1 piece of dough, 1/4 inch thick, and cut into shapes with cookie cutters.
With a spatula, transfer to the baking sheets, sprinkle with the sugar if you wish, and bake for 8 minutes or just until edge starts to brown. Let cool on the baking sheets for 2 minutes, then transfer to racks to cool. Repeat with the remaining dough. Decorate as desired using the icing. Store in an airtight container, but do not freeze-frosted cookies. Then it is done
