Paper Lemon Cookies

Directions

In a bowl, cream the butter and sugar together.

Add vanilla, rind and lemon juice; continue to beat until smooth Mix or sift together flour, baking powder, baking soda and salt.

Add to the butter/sugar mixture, and blend well.

Turn out onto waxed paper or plastic wrap, and form into rolls about 1 to 1½ inch in diameter, and about a foot long.

Refrigerate for at least 2 hours, or wrap tightly and freeze until ready to use.

Preheat oven to 350℉ (180℃).

Do not grease cookie sheets.

With a sharp knife, cut rolls into about ⅛ inch slices, and place about 3 inch apart on sheets.

Sprinkle with sugar, if desired. (Cut only enough to fill the sheets, and return uncut dough to refrigerator).

Bake 7 to 8 minutes, until lightly golden.