3 sticks butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup powdered sugar
zest of one lemon
cream the sugars and lemon zest into the
butter until well blended
2 teaspoons of vanilla (or vanilla bean paste)
mix till it is all well incorporated
in a separate bowl mix together with a whisk the following dry ingredients
1 teaspoon pink sea salt (regular salt is ok too)
1/2 teaspoon baking powder
5 cups of flour
Add to your butter, sugar, egg mixture a little at a time and then mix till the dough comes together. If the dough is still a little sticky you can add in about more flour a bit at a time (no more than 1/4 cup)
Divide into 3 balls, wrap in plastic wrap and chill for 1-2 hours (you AND your dough). While you are at it put your cookie sheets in there, too (trust me you will thank me later)
When you are getting ready to roll preheat your oven to 400 F.
I roll my dough between 2 sheets on parchment on my genie ultimat (to keep it from slipping around on my granite counters, cause I really hate dough wrestling!) If you didn't add in additional flour as noted above then you may want to dust the dough with a little flour before you roll it out the first time to prevent sticking.
I toss the rolled out sheets into the fridge
while I roll out the remaining dough.
Place the cut out cookies on a cold cookie sheet
and if the dough is softening up then chill the
cookies on the sheet another few minutes.
(if you skip all this and your cookies spread,
do NOT come whining to me)
I roll my dough 3/8" thick so I bake at 400F, in my oven, for about 10-12 minutes. But if you roll thinner you will want to start checking them about 6 minutes to be sure they don't overbake. Since oven temps vary from oven to oven please keep an eye on the cookies til you know how long it takes in YOUR oven.