Roberta Wheeler’s Sugar Cookies

Roberta and I served in a stake Primary presidency together in the LDS Church in Vermont. These are very tasty cookies. I like my sugar cookies rather thick and soft, so I roll them out a bit thicker than Roberta recommends. Of course, since the dough is the best part of a sugar cookie, there isn’t generally much dough left to roll out!

2 1/2 cups all-purpose flour

1/4 teaspoon salt

1 cup butter, softened

1 cup sugar

1 large egg

1 1/2 teaspoons grated lemon peel (optional)

1/2 teaspoon vanilla

Combine flour and salt in bowl.  Beat butter and sugar in mixing bowl until light and fluffy. Beat in egg, and vanilla (lemon peel optional). Beat in dry ingredients until combined. Cover and refrigerate overnight. Preheat oven to 350 degrees. Grease cookie sheets. Divide dough into quarters. Roll 1 quarter between 2 sheets of wax paper (use a little flour so cookie dough won't stick) 1/8 inch thick. Keep remaining dough refrigerated. With floured 2-inch cookie cutter, cut into desired shapes. Bake 8 to 9 minutes, until edges are golden. Cool on wire racks. Repeat with remaining dough. Decorate as desired with decorative icing. Makes 7 dozen. (45 calories each)