Makes 2 1/2 dozen cookies

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 tablespoon lemon zest
1 tablespoon lemon juice
1 1/2 cups all-purpose flour: sifted
1/2 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons granulated sugar for coating

In a medium bowl, cream the butter and sugar until light and fluffy.

Beat in the egg, lemon zest and lemon juice until well blended.

Sift together the flour, baking powder and salt and add to the butter egg mixture.

Divide the dough in half and cover and refrigerate at least 2 hours.

Preheat oven to 350 degrees F

2 ungreased cookie sheets

Working with one half at a time, roll the dough out to 1/4 inch thickness and cut with a 3 inch cookie cutter.

Place the rounds on the ungreased cookie sheets and sprinkle with sugar.

Repeat with remaining dough.

Bake 8 to 10 minutes until edges are lightly browned, remove from the oven and cool on the cookie sheets for 1 minute. Transfer the cookies to a wire rack to cool completely.

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