These are delicious on their own, even better as the crust for caramel nut bars.
14 oz. (28 Tbs.) unsalted butter, softened
1.5 tsp finely chopped lemon zest
5 3/4 oz (.75 cup) sugar
.5 tsp salt
1 large egg
1 tsp vanilla
21 oz (1 lb 5 oz, 4.67 cups) flour
Preheat oven to 350F.
Combine butter, zest, sugar, and salt, beat until light and fluffy. Add the egg and beat it in well. Add vanilla. Stir in the flour until blended. Spread the dough out, about an inch thick, cover with plastic wrap, and chill until firm.
Roll dough, cut with cookie cutters, and bake for 15 to 20 min until the edges turn golden.