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Directions:
Cream butter in large mixer bowl. Add
sugar; beat until light and fluffy.
Beat in egg, lemon peel and
extract until well blended. Gradually mix in flour and salt until
well blended.
Beat in water, a few drops at a time, only until
dough starts to come away from sides of bowl. Shape dough into large
flat disk; wrap and refrigerate 2 to 3 hours.
Preheat oven to 350F. Roll dough on lightly floured
surface to 1/8-inch thickness. Cut with cookie cutters dipped in
flour.
Place on buttered cookie sheets. Bake 10 to 12
minutes or until cookies begin to brown around edges. Cool
completely before storing.
Decorate as desired if cookies
have not been painted.
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