1 cup (2 sticks) butter, softened
2 cups powdered sugar
2 teaspoons grated lemon peel
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon salt
Royal Icing (recipe)
Assorted food colorings
Assorted sprinkles and candies
Beat butter and powdered sugar in large bowl at high speed of electric mixer until fluffy. Add egg, lemon peel and vanilla; mix well. Combine flour and salt in medium bowl. Add to butter mixture; mix well.
Divide dough in half. Wrap each half with plastic wrap. Refrigerate 3 hours or overnight.
Preheat oven to 375°F. Roll dough on floured surface to 1/8-inch thickness. Cut out dough using Easter cookie cutters, such as eggs, bunnies and tulips. Place cutouts on ungreased cookie sheets.
Bake 8 to 12 minutes or just until edges are very lightly browned. Remove to wire racks; cool completely. Prepare Royal Icing; tint with food colorings as desired. Decorate with sprinkles and candies.