Traditional Rolled Sugar Cookies
1 1/2 sticks butter, softened
3/4 cup sugar
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/8 teaspoon salt
Cream butter in large mixer bowl. Add sugar and beat until light and fluffy. Beat in egg, lemon peel and vanilla 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. Form dough into a large flat disk. Wrap dough in plastic wrap and refrigerate for 2 to 3 hours. Preheat oven to 350 degrees. Roll dough on lightly floured surface to 1/8 inch thickness. Cut with cookie cutters dipped in flour. Place on buttered cookie sheets. Bake for 10 to 12 minutes, or until cookies begin to brown around edges. Carefully remove from cookie sheets. Cool completely on wire racks. Store in airtight metal containers in a cool place up to 1 month. Freeze for up to 3 months.
Makes 4 dozen (3 inch) cookies.