4 c. sifted all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 lb. (2 sticks) unsalted butter
2 c. sugar
2 large eggs
2 tsp. pure vanilla extract or 2 tsp. fresh lemon juice and zest of 2 lemons

Sift together flour, salt and baking powder; set aside. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs. Add flour mixture and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic wrap and chill for 30 minutes. Heat oven to 325°F. On a floured surface, roll dough to 1/8-inch thickness. Cut into desired shapes and place on ungreased cookie sheets and refrigerate until firm, 15 minutes.

Bake for 8-10 minutes or until edges start to brown. Cool on wire racks; decorate as desired.