3 cups all purpose flour (more or less, as needed)
1/2 tsp. salt
1 cup butter, softened (2 sticks)
1 cup sugar
1 large egg
2 tsp. vanilla or almond extract
food coloring (optional)
Whisk together flour and salt in a mixing bowl and set aside.
Using a mixer fitted with the paddle attachment, cream together the butter and sugar until the mixture is light and fluffy. Add the egg, vanilla or other extracts and lemon zest (if using).
Combine until ingredients are well blended.
With mixer on lowest speed, slowly add the flour mixture to the creamed butter mixture until all ingredients are combined (about 45 seconds - do not overmix).
Divide dough into 3 or 4 portions and flatten into a disk shape. Wrap each in plastic wrap and refrigerate for at least 1 hour (or up to 2 days - freeze if keeping for a longer time).
Remove cookie dough from refrigerator 20-30 minutes before rolling out. If you attempt to roll out the dough while it is still too cold, it will crack along the edges and appear dry. If the dough becomes too soft sitting out, return it to the refrigerator for 15 minutes.
Transfer dough to a clean work surface which has been lightly dusted with flour. A silicone baking mat may be used to roll out the cookies, or they can be rolled between sheets of wax or parchment paper. Roll out 1/8 to 1/4-inch thickness.
Dip cookie cutters in flour before each cut and tap off the excess. To avoid a floury edge, the cutters may alternatively be wiped lightly with cake release or oil, or sprayed with Pam. Cut into desired shapes.
Preheat oven to 350°F and bake for 8-16 minutes, depending upon the size of the cookies.