Sugar Cookies

• 1.5 cup sugar
• 8 oz salted butter, room temperature
• 2 eggs
• 1/2 tsp salt
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• zest from 1 lemon
• 22.5 - 27.5 oz flour (Start with 22.5 oz. If dough is super sticky, add more 1/4 cup at a time until just a hint of stickyness.)

Cream together sugar and butter for 3 minutes. While creaming, put the flour and salt in a bowl and mix with a fork to break up any flour chunks.

Add eggs and mix again.

Add 1/4 cup buttermilk, vanilla extract, and lemon zest. Blend.

Add half the flour.

Add remaining 1/4 cup buttermilk.

Then remaining flour. Batter should be smooth, elastic like and slightly sticky. If too sticky, add more flour a little at a time (up to 1 cup - be careful to not put TOO much flour in the dough).

Roll to 1/4" thickness between layers of cling wrap.

Chill for about 20 min. While chilling, preheat oven to 385°F.

Cut out with favorite shape and transfer to prepared pan.

Bake 10 minutes.

Allow cookies to cool completely then frost.

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Easter Cookies: 1/2 batch makes ~18 cookies (took 4 hrs to ice)