1
: Cream the butter and sugar. Add the eggs, Eagle Brand, lemon juice, rind and vanilla and mix until blended.
2
: Sift together flour, baking powder and salt. Add to creamed mixture and mix well. Divide dough into 3 balls. Wrap in plastic and refrigerate 4 hours (or up to 2 days).
3
: Roll each ball out to ¼” (.5 cm) thick and cut into desired shapes. Or, form into a roll and slice into ¼” (.5 cm) rounds.
4
: Bake in preheated 350°F (180°C) oven for 10-12 minutes. Cool on a rack.