3/4 c. (1 1/2 sticks) butter, softened
3/4 c. sugar
1 lg. egg
1 tbsp. grated lemon peel
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
1/4 tsp. salt
Water

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 a large flat disk; wrap in plastic wrap and refrigerate 2 to 3 hours.

Preheat oven to 350 degrees. Roll dough on lightly floured surface to 1/8" thickness. Cut with cookie cutters, dipped in flour. Place on buttered cookie sheets. Paint with Edible Tempera Color, if desired. Bake 10 to 12 minutes or until cookies begin to brown around edges. Carefully remove from cookie sheets. Cool completely on wire racks. (Decorate as desired if cookies have not been painted.)

EDIBLE TEMPERA COLOR: Lightly beat 2 large egg yolks and divide evenly amount 5 small containers. Use liquid food coloring (adding a few drops at a time) to color each mixture as desired. Apply colors with a small clean paint brush before baking cookies. Yield: about 4 dozen cookies.