Butter Cookies

Preparation

1. Step 1

   Cream together until light and fluffy: 1 cup (2 sticks) unsalted butter, softened, 2/3 cup sugar.

   Step 2

   Beat in: 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1 teaspoon lemon zest (optional), 1 egg, at room temperature, 2 teaspoons milk.

   Step 3

   Add gradually, stirring until just incorporated: 2 1/4 cups unbleached all-purpose flour.

   Step 4

   Divide the dough into thirds and shape each portion into a log with a diameter of about 1 1/2 inches. Shape the logs into ovals, squares, or rectangles for different-shaped cookies. Wrap the logs in plastic wrap and chill until firm, about 2 hours. The logs can be frozen for up to 2 months. Unwrap the logs and slice cookies about 1/4 inch thick. If you like, slice only as many cookies as you need and return the log to the freezer for later.

   Step 5

   For rolled cookies that can be shaped with cookie cutters, divide the dough in half. Roll each half between two pieces of parchment paper until the dough is uniformly 1/4 inch thick. Transfer to a baking sheet and refrigerate for 20 to 30 minutes or until the dough is firm. Gently peel away the top layer of parchment and turn the dough over onto a fresh layer of parchment paper. Then gently peel away the second layer of parchment. Cut the dough into shapes with a knife or a cookie cutter.

   Step 6

   Preheat the oven to 350°F. Transfer the cookies with a spatula onto lined baking sheets, spacing them 2 inches apart. Bake for about 10 minutes, or until golden. If you like, decorate the baked cookies with frosting.

2. Variations

   Step 7

   For spiced cookies, add 1 teaspoon ground cinnamon and 1/4 teaspoon ground ginger along with the flour.

   Step 8

   Sprinkle the cookies with granulated sugar or ground almonds before baking.