Lemon Butter Cookies

(from December 2003 issue of Gourmet magazine)
Makes about 4 dozen

2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1 cup sugar
1 large egg
1/2 tsp vanilla
2 Tblsp fresh lemon juice
1 Tblsp finely grated lemon zest

Whisk together flour, baking powder and salt in samll bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with a paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined. Mix in lemon juice and zest.

From dough into a 12 inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours (or freeze up to one month, wrapped in double layer of plastic wrap).

Put oven racks on upper and lower thirds of of oven and preheat to 375.

Cut enough 1/8 - 1/4 inch thick sllices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart. Return remaining dough to fridge. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes, then transfer with a metal spatula to racks to cool completely.

{via Sherri}