1 cup sugar
1 cup butter
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Set your butter and eggs out about an hour before you start to get to room temperature.
Beat sugar and butter in a bowl (preferably on a stand mixer) until light and fluffy. Beat in the eggs one at a time, followed by extracts.
In a separate bowl combine flour, baking powder and salt with a whisk. Slowly add this dry mixture to the butter base and mix just until blended.
Bust the dough up into three balls and wrap them in plastic wrap to be refrigerated for about 2 hours.
2 hours later Preheat your oven to 375 degrees. Unwrap one of your dough balls and roll it out on a floured surface (with a floured rolling pin) to 1/8-1/4 inch thickness.If this is hard for you to judge, use foot-long wooden dowels in the thickness that you wish placed on each side of the dough and roll your rolling pin on top of the dowels. Cut the dough into any shapes that you wish and place them on a cool cookie sheet (preferably lined with parchment paper or a silicone mat). Bake for 7 minutes if 1/8 inch thick and 8 minutes if 1/4 inch thick.
Cool baked cookies on the sheet for about 2 minutes, then transfer them to a wire cooling rack to cool completely.