|1 c||Unsalted butter; room temp.|
|1 1/2 tbs||Grated lemon peel|
|1 ts||Lemon extract|
|2 1/2 c||Flour|
Using electric mixer, cream butter in medium bowl until light.
Gradually add 1/2 cup sugar and beat until fluffy, stopping occasionally to scrape down sides of bowl.
Beat in lemon peel, yolk, extract and salt.
Add flour and beat just until blended (if dough is very stiff, beat with a wooden spoon).
Roll dough by tablespoonfuls into balls.
Set dough balls on ungreased heavy baking sheets, spacing 3 inches apart.
Dip bottom of 2-1/2"-round glass into sugar.
Press down onto 1 dough ball, flattening into 1/4" thick round.
Repeat with remaining dough balls.
Bake until cookie edges begin to brown, about 10 minutes.
Transfer cookies to racks and cool.
Sift powdered sugar over tops.
Can be prepared 3 days ahead.
Store at room temperature in airtight container.