Rich Roll Cookies

(from Joy of Cooking, original edition)

We usually double the recipe, but here’s how it is in the book:

Cream:

1 C butter

2/3 C sugar

Beat in:

1 egg

1 tsp. vanilla extract (can use almond)

Combine and add:

2 ½ C sifted all-purpose flour

½ t salt

½ t grated lemon rind (we use dried lemon rind)

Chill dough 3 to 4 hours before rolling.

Preheat oven to 350 degrees.

Roll and cut out.

Bake on a greased cookie sheet 8 to 10 minutes or until lightly colored.