1 c. butter, softened
1 c. granulated sugar
2 eggs
2 tbsp. lemon juice
4 tsp. grated lemon peel
3 c. all-purpose flour
1/2 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs one at a time; beat until smooth. Add lemon juice and lemon peels; stir in salt and flour. Divide dough in half; place each piece on a square of wax paper. Knead and roll up. Twist each end of the wax paper to close. Refrigerate for 4 hours.

Dough can be kept for a week in refrigerator. Slice cookie dough and place on an ungreased baking sheet. Bake at 400 degrees for 8-10 minutes. Remove from pan and let cool.