2 1/2 c. plus 1 tbsp. all-purpose flour
3/4 tsp. baking powder
1 c. butter, room temperature
2/3 c. sugar
1 tsp. vanilla
1 tsp. lemon extract
1 egg
(NO SALT)

Have baking sheet ready--do not grease. Start oven 10 minutes before baking. Set to moderately hot (425 degrees). Sift flour, measure, resift 3 times with baking powder. Cream butter until smooth and shiny; add sugar gradually, creaming thoroughly. Stir in flavorings, then beat in egg until fluffy. Add flour in 2 or 3 portions, mixing only until smooth after each portion. Cover and place in refrigerator 1 hour to chill. Remove 1/3 of dough at a time (keep rest chilled). Roll out on a slightly floured pastry cloth with floured stockinet-covered rolling pin to a thickness of about 1/16. Cut as close together as possible and place 1-inch apart on baking sheet.

Bake from 4-5 minutes to a golden brown color. Remove to cake racks to cool. To store, lay one layer deep between sheets of waxed paper in covered box to prevent tender cookies from breaking. Yield: 7 dozen 2 1/4-inch cookies.