Title: Traditional Rolled Sugar Cookies
Categories: Cookie Dessert
Yield: 24 Servings
| 3/4 | c | Butter |
| 3/4 | c | Sugar |
| 1 | | Egg, large |
| 1 | tb | Grated lemon peel |
| 1 | ts | Vanilla |
| 2 1/4 | c | Flour |
| 1/4 | ts | Salt |
| 1 | | Water |
Cream butter in a large bowl. Add sugar, beat until light and fluffy. Beat
in egg, lemon peel, and vanilla until well blended. Gradually mix in flour
and salt. Beat in water, two drops at a time, until the dough starts to
pull from sides of bowl. Shape dough into a large disk. Wrap in plastic
wrap and regrigerate for 2 to 3 hours. Preheat oven to 350 deg f and roll
dough out on a floured surface, to 1/8 inch thickness. Cut with desired
cutters, dipped in flour, and place on buttered cookie sheets. Paint with
tempera edible paints and bake 10 to 12 minutes. Carefully remove cookies
from baking sheet. Cool completely on wire rack. Edible tempera
paints:Lightly beat 2 large egg yolks and divide equaly between 5 small
containers. Add liquid food coloring to each mixture as desired for color.
Apply color with small brush, before baking cookies.