Preheat Oven to 350 degrees.

In a large bowl combine flour, baking soda, and salt. Set aside.

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.

Divide dough into four pieces, form into disks, and wrap each disk in plastic. Refrigerate until firm, at least 1 hour.

Line two cookie sheets with parchment paper or Teflon baking pads.

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.

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.