Method

1. Cream butter in large mixer bowl.
2. Add sugar; beat until light and fluffy.
3. Beat in egg, lemon peel and extract until well blended.
4. Gradually mix in flour and salt until well blended.
5. Beat in water, a few drops at a time, only until dough starts to come away from sides of bowl.
6. Shape dough into large flat disk; wrap and refrigerate 2 to 3 hours.
7. Preheat oven to 350F.
8. Roll dough on lightly floured surface to 1/8-inch thickness. Cut with cookie cutters dipped in flour.
9. Place on buttered cookie sheets.
10. Bake 10 to 12 minutes or until cookies begin to brown around edges. Cool completely before storing.
11. Decorate as desired if cookies have not been painted.