When Thor Throws You a Storm....

...bake cookies!

                                                         Traditional Butter Cookies
                                                                      adapted from
                                                      Good Old-Fashioned Cookies
                                                                     Susan Kosoff

Ingredients 
3/4 cup unsalted butter, softened
2/3 cup granulated sugar
2 teaspoons grated lemon peel
1 large egg, at room temperature
1 1/4 teaspoons vanilla extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour

Directions

1. In a large bowl, using an electric mixer set on medium speed, cream butter and sugar until light and smooth. Beat in lemon peel,  about 30 seconds. Beat in egg, vanilla,  and salt until fluffy.  Add flour in thirds, blending on low speed,  after each addition.

2. Divide dough in fourths. Transfer each dough portion to a sheet of plastic wrap,  flatten into a thick disc, and wrap snugly.  Chill 1 hour, or until firm enough to roll out. If dough is too firm, unwrap and allow to soften at room temperature for 5 to 10 minutes.

3. Position rack in center of oven; preheat oven to 375 degrees F. Have ready 2 to 3 ungreased cookie sheets.

4. Remove one disc of dough from refrigerator.  Roll out dough between 2 sheets of wax paper to 1/4-inch thickness.  Remove top sheet. Cut dough with your favorite cookie cutters. Lift up excess dough and save for re-rolling. Using a metal spatula,  transfer cutouts to ungreased cookie sheet,  spacing about 1 inch apart. If cutouts vary in size, bake only identical or similar-size cutouts on the same sheet. Repeat procedure until all dough is used.

5. Bake one sheet at a time for 8 to 10 minutes,  or until cookies are pale golden. Using a metal spatula,  slide cookies onto wire rack, and cool completely. Decorate if desired.

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