Instructions: Sift together flour, baking soda, salt, cinnamon and nutmeg into small bowl; set aside.

In large bowl, using electric mixer set at high speed, beat butter until creamy, about 1 minute. Add sugar and continue beating about 2 minutes, until mixture is light in color and fluffy. Add lemon zest, egg and vanilla. Reduce speed to low and add flour mixture in thirds until just blended. Form dough into a thick, flat disk, wrap in plastic wrap and chill until firm, at least 1 hour or overnight.

To bake, place racks in the top third and center of oven, and preheat to 375 degrees. On lightly floured surface, in batches, roll out dough 1/4 inch thick, and cut using 3 inch round cookie cutter. Place rounds on ungreased cookie sheets, about 1/2 inch apart. Sprinkle each cookie with 1/8 teaspoon sugar and gently press into dough. Scraps can be rerolled once. Repeat procedure with the remaining dough.

Bake cookies 3 minutes; then switch positions of cookie sheets from top to bottom, and continue baking until cookies are barely brown around edges, about 6 minutes. Let them cool on sheets for about 5 minutes, then transfer cookies to wire racks to cool completely.

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