Instructions: Cream butter and sugar until fluffy. Beat in vanilla, eggs and lemon peel, then stir in sour cream. Sift remaining ingredients and add to creamed mixture, stirring until smooth. Chill several hours or overnight. Rule out to 1/4" thick and cut into shapes with cookie cutters. Bake at 350 degrees F on un-greased cookie sheet for 12 -14 minutes. Cool slightly before removing from sheet. When cool, ice with:
2 C confectioners sugar
1/4 C milk
food coloring (optional)

For Linzer Cookies: Cut pairs of cookies with solid bottoms and open-center tops. While still slightly warm, spread bottoms with Smuckers seedless raspberry jam and gently press on tops. When cool, dust lightly with confectionery sugar.

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