By Traci Kanillopoolos
1 cup butter, softened
1/2 sugar
1/4 teaspoon salt
Zest of one lemon
2 teaspoons vanilla
2 teaspoons lemon extract
1/4 teaspoon ground ginger
2 cups all-purpose flour
Directions
Combine butter, sugar, salt, and lemon zest. Beat at medium speed for five minutes or until the dough is soft and light in color. Reduce speed to low; add vanilla, lemon extract, and ginger and mix to combine. Slowly add flower and mix until just combined.
Divide dough in half; shape each half into 6×2-inch log. Wrap each in plastic food wrap; refrigerate until firm (at least 3 hours or overnight).
Preheat oven to 325°F. Cut 1 log at a time, keeping remaining log refrigerated, into 1/4-inch slices with sharp knife. Place onto parchment lined cookie sheets. Sprinkle with sugar. Bake for 20 to 25 minutes or until edges are lightly browned. Cool 5 minutes on cookie sheets; remove to wire cooling rack. Cool completely.
Approximately 2-1/2 dozen cookies.