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| INGREDIENTS
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| 4 1/2 |
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cups all purpose flour |
| 1/2 |
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teaspoon baking soda |
| 1/2 |
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teaspoon salt |
| 1 1/2 |
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cups unsalted butter, softened |
| 1 |
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cup INDIA TREE Caster Sugar |
| 1 |
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large egg |
| 2 |
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teaspoons lemon juice, freshly squeezed or vanilla extract |
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| INSTRUCTIONS
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| 1. Preheat oven to 350° F. |
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| 2. In a large bowl combine flour, baking soda, and salt. Set aside. |
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| 3. In an electric mixer on medium speed, cream butter and sugar until light and fluffy, about 4 to 5 minutes. Add egg and lemon juice. Beat until well mixed. With mixer on low, beat in flour until just combined. |
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| 4. Divide dough into four pieces, form into disks, and wrap each disk in plastic. Refrigerate until firm, at least 1 hour. |
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| 5. Line two cookie sheets with parchment paper or Teflon baking pads. |
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| 6. Roll out one dough disk on a lightly floured work surface until it is 1/4-inch thick. Cut out desired shapes with cookie cutters. Place 1/2-inch apart on prepared sheets. You may knead together the scrapes and re-cut for additional cookies until all the dough is used. |
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| 7. Bake until edges just start to brown, about 10 to 12 minutes. Transfer to cooling racks. Repeat with the remaining dough. Let cool completely before decorating. |
