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For this cookie recipe, you will need 2
large, flat metal cookie trays, cookie cutters
and the ingredients listed at the right.
Use a non-stick baking trays if you have them
available.
Preheat oven to 350°
F (175° C).
In a large mixing bowl,
sift together the flour, baking powder and salt.
Set aside.
In a bowl using
an electric mixer on medium speed, beat together
the butter, margarine and sugar until light and
fluffy. Remember to periodically scrape
the sides of the bowl during mixing to ensure
that all ingredients are mixed in thoroughly.
Add egg one at a
time, beating well in between additions.
Blend in the
vanilla extract and lemon zest.
Gradually mix in
the flour mixture, about a cup at a time beating
between additions until blended.
Turn dough onto
lightly floured board and shape into a ball.
Cut in half then flatten each half into a
pancake shape. Wrap each in plastic wrap
and refrigerate for 1 hour or more.
Roll out onto 2
generously floured cookie sheets to 1/4-inch
thickness. Using lightly floured cookie
cutters, carefully stamp out cookies.
Gather the excess dough from around the edges of
the cookies (you can roll out the excess dough
and make an additional batch of cookies).
Bake in batches
in center of oven until the edges are just
turning golden brown and centers are just firm
to the touch. Estimate 10 to 15 minutes.
Remove from oven, loosen cookies with a spatula
and allow to cook for 5 minutes on the cookie
tray. Cool completely on wire rack.
Remember that
you can decorate sugar cookies with frosting and
sprinkles to make them special for any occasion
or holiday!
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