2 c. sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. butter or regular butter, softened
1 c. sugar
2 eggs
2 tbsp. lemon juice
2 tbsp. grated lemon peel
Halved candied cherries or pecans (optional)

Sift together flour, baking powder, and salt; set aside. In large bowl, with portable electric mixer at medium speed, or wooden spoon, beat butter, sugar, and eggs until smooth and fluffy. Add lemon juice and lemon peel, beating until well combined. Stir in flour mixture, mixing until smooth. Refrigerate dough, covered, at least 1 hour. Preheat oven to 350 degrees. Lightly grease cookie sheets. Drop dough by rounded teaspoonfuls, 2 inches apart, unto prepared cookie sheets. If desired, gently press a cherry or pecan half into center of each. Bake 10 to 12 minutes or until golden. Remove to wire rack; cool. Makes about 3 dozen.