Lemon Butter Cookies

 3/4 c. butter, softened

2/3 c. sugar

2 Tbsp. lemon zest

1 egg

1 tsp. vanilla

1/4 tsp. salt

2 c. flour

powdered sugar

Beat butter in large bowl until light. Beat in sugar and lemon zest. Add egg, vanilla and salt. Beat until well blended. Add flour (one cup at a time) beating until just blended after each addition. Divide dough in half, flatten into disk, wrap in plastic and refrigerate until firm--about 30 minutes.

Roll first disk on well-floured surface to 1/4" thick. Cut and place on uncreased cookie sheet. Bake at 375 degrees for 8 minutes. Cool on racks for 30 minutes and dust with powdered sugar.

Serve with Lemon Buttermilk Sorbet.