|Butter||1⁄2 Cup (8 tbs)|
|Lemon peel||1 Tablespoon, grated|
|Lemon extract||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
Cream butter with lemon peel and extract; add sugar gradually, beating until fluffy.
Add egg and beat thoroughly.
Mix in cream.
Sift remaining ingredients together; add in thirds to creamed mixture, mixing until blended after each addition.
Chill dough 2 to 3 hours, or overnight.
Roll a small portion of dough at a time very thin on a lightly floured surface.
Cut with a state-of-Texas-shaped cutter or other large cookie cutter.
Transfer to ungreased cookie sheets.
Bake at 375°F 8 to 10 minutes.
Cool cookies on wire racks.