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1
Cream together until light and fluffy: 1 cup (2 sticks) unsalted butter, softened, 2/3 cup sugar.
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2
Beat in: 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1 teaspoon lemon zest (optional), 1 egg, at room temperature, 2 teaspoons milk.
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3
Add gradually, stirring until just incorporated: 2 1/4 cups unbleached all-purpose flour.
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4
Divide the dough into thirds and shape each portion into a log with a diameter of about 1 1/2 inches.
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5
Shape the logs into ovals, squares, or rectangles for different-shaped cookies.
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6
Wrap the logs in plastic wrap and chill until firm, about 2 hours.
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7
The logs can be frozen for up to 2 months.
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8
Unwrap the logs and slice cookies about 1/4 inch thick.
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9
If you like, slice only as many cookies as you need and return the log to the freezer for later.
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10
For rolled cookies that can be shaped with cookie cutters, divide the dough in half.
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11
Roll each half between two pieces of parchment paper until the dough is uniformly 1/4 inch thick.
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12
Transfer to a baking sheet and refrigerate for 20 to 30 minutes or until the dough is firm.
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13
Gently peel away the top layer of parchment and turn the dough over onto a fresh layer of parchment paper.
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14
Then gently peel away the second layer of parchment.
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15
Cut the dough into shapes with a knife or a cookie cutter.
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16
Preheat the oven to 350F.
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17
Transfer the cookies with a spatula onto lined baking sheets, spacing them 2 inches apart.
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18
Bake for about 10 minutes, or until golden.
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19
If you like, decorate the baked cookies with frosting.
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20
For spiced cookies, add 1 teaspoon ground cinnamon and 1/4 teaspoon ground ginger along with the flour.
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21
Sprinkle the cookies with granulated sugar or ground almonds before baking.
