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ROLLED SUGAR COOKIES 21 cups all-purpose flour 1 teaspoon salt 3 cup sugar 12 tbsp. unsalted butter 1 large egg 1 tbsp. lemon zest (finely grated) 1 tsp. pure vanilla extract MIX together flour and salt in a separate small bowl.

Food Processor Method: With a metal blade in the food processor, process sugar until very fine. Cut butter into a few pieces and add with motor running.

Process until smooth and creamy. Add egg, lemon zest, and vanilla extract.

Process until incorporated, scraping the sides of the bowl. Add flour mixture and pulse in just until incorporated. If the mixture seems dry, add a few droplets of water and pulse in just until the dough begins to clump together.

Electric Mixer Method: Soften butter. In a mixing bowl, cream together sugar and butter until fluffy. Add egg, lemon zest, and vanilla extract and beat until blended. In a small bowl, mix together remaining dry ingredients. On low speed, gradually add them to butter mixture and mix until incorporated. Add water, a few drops at a time, only until dough starts to come away from the sides of the bowl.

For both methods: Scrape dough onto a sheer piece of plastic wrap and use the wrap, not your fingers, to press dough together to form a thick flat disc.

Wrap well and refrigerate for at least two hours, preferably no longer than 3.

Place two oven racks in the upper and lower thirds of the oven. Pre-heat oven to 350 degrees F.

On a lightly floured surface, roll out dough to 1 -inch thickness. Cut shapes with favourite cookie cutters and transfer cookies to prepared cookie sheets.

Reroll scraps, chilling them first if necessary.

Bake 8 to 12 minutes or until cookies begin to brown around the edges. For even baking, rotate cookie sheets from top to bottom and front to back halfway through the baking period. Yield: about 4 dozen 3-inch cookies.