|All purpose flour||28 Tablespoon (1 2/3 Cups Plus 1 Tablespoon)|
|Baking powder||1 1⁄2 Teaspoon|
|Unsalted butter||1⁄2 Cup (8 tbs) (Room Temperature, 1 Stick)|
|Sugar||2⁄3 Cup (10.67 tbs) (Scant)|
|Grated fresh lemon peel||1⁄4 Teaspoon|
Sift flour, baking powder and salt; set aside.
Cream butter in medium bowl of electric mixer at medium speed.
Add sugar and beat until light and fluffy.
Beat in egg, vanilla and lemon peel.
Gradually blend in sifted dry ingredients, stirring in last 1/2 cup by hand if mixer begins to slow down.
Divide dough in half.
Wrap in plastic and flatten into disc.
Refrigerate at least 3 hours or preferably overnight.
Preheat oven to 375°F.
Lightly grease baking sheets.
Dust work surface generously with flour.
Working quickly so dough stays chilled, roll dough out 1/8 inch thick, lifting frequently and dusting with flour as necessary to prevent sticking.
(Dough can also be rolled out between sheets of plastic wrap or waxed paper.) Using l 3/4-inch (or slightly larger) round cutter, cut out wafers one at a time.
Immediately arrange on prepared baking sheets, spacing 3/4 inch apart.
Form dough trimmings into ball and chill thoroughly before rerolling.
Using fork, prick each wafer 4 to 5 times in attractive pattern, lightly flouring fork occasionally.
Bake until edges are lightly browned, about 7 to 8 minutes.
Let cool several minutes, then transfer wafers to racks to cool completely.