For 3 dozen cookies
1 cup butter, at room temperature
1 cup sugar
2 tbsp. any citrus juice of your liking
1 tbsp. pure vanilla extract
2 1/2 cups unbleached all-purpose flour
1 baking powder
Combine the butter, sugar and egg in large bowl.
Using moderate speed, begin beating and scraping down the side, making sure that all is incorporated.
Once creamed, add the citrus and vanilla and combine. Mix with low speed. Now add flour and baking powder and continue beating.
Divide dough in half. Place each in a large baggie or wrap each in cling-wrap.
Place in the refrigerator until firm, about 3 hours.
Pre-heat oven to 400°F.
Using 1 ball of dough at a time, cut in to workable sizes.
Place on floured surface and roll to 1/4-inch thickness.
Cut with round 3-inch cookie cutter.
Place 1 inch apart onto ungreased cookie sheets and decorate with multi-colored baker’s confetti or decorator’s sugar.
Bake for 6 to 10 minutes making sure that the cookie remains white with only slightly darkened edges.