Lemon Cutouts

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and lemon zest; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
• On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour.
• Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.