Easter Cookies

4 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract (or 2 teaspoons fresh lemon juice and zest of 2 lemons)

1. In a large bowl, sift together flour, salt, and baking powder. Set aside.
 
2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.

3. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Flatten the dough into a disk, and wrap in plastic. Chill until firm, about 30 minutes.

4. Heat oven to 325�. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks; decorate as desired.

Makes about 16 large cookies

AUTHOR: blondie2