In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the confectioners' sugar. Scrape sides of bowl and mix again briefly.

Pour confectioners' sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in confectioners' sugar. Place on baking sheet and repeat with remaining dough.

Bake at 350°F for 9 to 11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Note: If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Submitted by: Samantha Johnson