By Traci Kanillopoolos
1 cup butter, softened
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
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.