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Traditional Rolled Sugar Cookies

3/4 c butter, softened
3/4 c sugar
1 large egg
1 T grated lemon peel
1 t vanilla extract
2 1/4 c all-purpose flour
1/4 t salt

2 large egg yolks
food coloring

Cream butter in large mixer bowl. Add sugar; beat until light and
fluffy. Beat in egg, lemon peel and extract until well blended.
Gradually mix in flour and salt until well blended. Beat in water,
a few drops at a time, only until dough starts to come away from
sides of bowl. Shape dough into large flat disk; wrap and refrigerate
2 to 3 hours. Preheat oven to 350F. Roll dough on lightly floured
surface to 1/8-inch thickness. Cut with cookie cutters dipped in
flour. Place on buttered cookie sheets. Paint with "Edible Tempera
Color", if desired. Bake 10 to 12 minutes or until cookies begin
to brown around edges. Carefully remove from cookie sheets. Cool
completely on wire racks. (Decorate as desired if cookies have not
been painted.)

Edible Tempera Color - Lightly beat eggs yolks and divide evenly
among 5 small containers. Use liquid food coloring (adding a few
drops at a time) to color each mixture as desired. Apply colors
with a small clean paint brush before baking cookies.


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