Cream:

0.75 C butter

Gradually mix in:

1.25 C sugar

Beat in:

1 egg
1 egg yolk (save the second egg white - you'll need it later)
1 tsp vanilla extract
1 tsp grated lemon rind

Gradually stir in:

3 C all purpose flour

You can usually start the flour with the mixer, but eventually you will have to stir by hand or even knead a little.

Chill the dough for several hours.

Roll the dough very thin, cut with cookie cutters and place on a greased tin.

Use a pastry brush to brush the egg white over the tops of the cookies (I told you you'd need it later). Decorate with sugar (or nonpareils - red hots will melt, though, so be careful).

Bake in a quick oven at 400 F for about 8 minutes.