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1
Place a fine mesh sieve or a sifter over a medium mixing bowl and add the flour and salt.
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2
Sift the dry ingredients into the bowl and set aside.
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3
In a mixing bowl, combine the butter and sugar; using a hand held mixer on medium-high speed cream the butter and sugar together until the mixture is light in color and has a fluffy texture.
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4
Scrape down the sides of the bowl with a rubber spatula and then add the vanilla extract, lemon zest and egg.
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5
Beat until blended, 1 or 2 minutes longer.
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6
On low speed, gradually add the sifted flour and salt, mixing until just blended.
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7
Remove the dough from the bowl and divide into 2 balls.
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8
Place each half between 2 pieces of waxed or parchment paper and roll into 5-inch diameter disks.
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9
Place the dough on baking sheets and refrigerate until firm, at least 2 hours or as long as 24 hours.
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10
When you are ready to roll and bake the cookies, preheat the oven to 350 degrees F. Line a baking sheet with silicone liners or parchment paper.
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11
Place 1 disk of the cookie dough on the work surface and remove the top sheet of paper.
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12
Lightly dust the surface of the dough with flour.
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13
Roll the dough out starting from the center to an even thickness of 1/8-inch.
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14
Using decorative cookie cutters cut the dough directly on the parchment paper.
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15
Use a spatula to transfer the dough to the lined baking sheet.
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16
Place the cookies at least 1/2-inch apart.
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17
Gather the dough scraps and reroll them to make additional cookies.
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18
Only reroll the dough once.
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19
Bake the cookies 1 sheet at a time for 10 to 12 minutes or until cookies are golden around the edges and firm to the touch.
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20
Transfer cookies to a wire rack to cool.
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21
The cookies can be stored in resealable plastic containers or cookie tins for 1 week.
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22
To frost the cookies prepare a recipe of royal icing as follows and decorate as desired.
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23
Place all of the ingredients in the bowl of an electric mixer and beat slowly until well blended.
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24
Then beat at medium-high speed until the icing forms stiff peaks, 6 minutes.
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25
If icing is not stiff enough add more sugar if it is too stiff add more milk.
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26
Use immediately or place in a plastic container with a lid until ready to use.
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27
Allow icing to dry for at least 24 hours before packaging.
