Instructions: Using electric mixer, beat butter and 3/4 cup plus 1 tablespoon sugar in large bowl until smooth. Beat in egg, lemon peel and vanilla extract. Sift dry ingredients into butter mixture. Beat until blended. Cover bowl and refrigerate dough until well chilled, about 1 hour.

Preheat oven to 325 degrees. Line 2 heavy large baking sheets with parchment paper.

Using floured hands, roll heaping teaspoonfuls of chilled dough into balls. Arrange on sheets, spacing 2 inches apart. Place remaining 3 tablespoons sugar into small bowl.

Moisten bottom of measuring cup with water. Dip bottom of cup into sugar. Press cup onto 1 dough ball, flattening to 1/3-inch thickness.

Repeat flattening with remaining dough, dipping cup into sugar before flattening each dough ball.

Bake cookies until golden brown, about 18 minutes. Transfer cookies to rack and cool completely.

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