Lemon Tea Cookies

I love tea cookies and I have been experimenting with recipes so that I will be able to have a variety of simple & delicious cookies (baked and ready-to-eat) in the freezer for whenever I want to serve tea.  This incarnation is a straight-forward lemon cookie.  I prefer them without frosting (although an icing made of powdered sugar and lemon juice would be delish!) and think they are my new favorite for a Spring Tea. 

Lemon Tea Cookies

1/2 cup unsalted butter
1 cup white sugar
1 egg
2 Tablespoons, plus 1/2 teaspoon fresh lemon juice
2 Tablespoons fresh lemon zest
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder

Cream butter in mixing bowl. Beat in sugar.  Beat in egg.  Mix in lemon juice and zest.  Add flour, salt & baking powder. Mix well. Divide dough in half and wrap in waxed paper. Chill in refrigerator at least one hour. Use plenty of flour on board, rolling pin & cookie cutter to prevent sticking. Roll out dough 1/4 inch thick and cut out circles with a biscuit/cookie cutter.  Bake at 375 degrees on an ungreased/Silpat covered cookie sheet for 5-8 minutes.