Procedures

1. 1

   In a large mixing bowl, cream the butter and sugar until fluffy. Add eggs one at a time, then the vanilla and lemon zest.

2. 2

   Sift in flour, baking soda, and salt, and stir to blend.

3. 3

   Roll the dough into a ball and flatten into a disk 1-inch thick. Cut into 4 pieces. Chill the dough between sheets of parchment paper for 3 to 4 hours, or overnight. Allow the dough to soften slightly at room temperature before rolling out. (Alternatively, you can roll the dough into a log before chilling. When ready to bake, slice the log into 1/2" discs.)

4. 4

   Position rack in the center of the oven and preheat to 375F. Line anodized baking sheets with parchment paper.

5. 5

   On a surface sprinkled with confectioners' sugar, roll the dough out a 1/2-inch thick and cut with cookie cutters. Pull away the excess dough from around the cookies. Gently re-roll the dough scraps and cut out more shapes. (Take care to not over-handle the dough or the cookies will get brittle.)

6. 6

   As the cookies are cut, transfer them to prepared baking sheets and space them 1 inch apart. If the kitchen is unusually warm, work in batches: keep all unused dough in the refrigerator and chill cut dough on baking sheets before putting them in the oven.

7. 7

   Bake for 8 to 10 minutes, just until the centers mound and the edges turn light golden brown. Remove the sheets from the oven and cool for 3 minutes before moving the cookies to wire racks.

8. 8

   Bake one batch at a time and cool baking sheets completely before transfering the next batch of dough onto them.

9. 9

   After the cookies have cooled, have guests decorate them with buttercream frosting, sprinkles, nuts, etc. Let cookies rest until frosting hardens, approximately 4 hours. (Cookies can be prepared 3 days in advance. Store in an airtight container at room temperature, in single layers between parchment.)

10. 10

    Quick Buttercream Frosting

11. 11

    Combine ingredients in a large mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. (If frosting is too stiff to spread easily, beat in a few driops of milk. If too thin, add confectioners' sugar.)