Place butter and sugar in the bowl of an electric mixer. Beat on medium for 1 minute or until the mixture is light and fluffy; scrape down the bowl. Add the egg and lemon paste, beat until the mixture is thoroughly blended; scrape down the bowl.
Add the flour, baking powder and salt and mix on low speed until just blended. Turn out onto a lightly floured surface and knead a few times until the mixture comes together. Form into a disc and refrigerate for 1 to 2 hours or until chilled.
Preheat oven to 350°F. Line one or more cookie sheets with parchment paper. Place half of the dough onto a lightly floured surface, roll the dough using a rolling pin until it is 1/8-inch thick. Cut using the cookie cutters of your choice and transfer to the cookie sheet. Sprinkle the cookie with sugar and bake for 10 to 12 minutes or until the edges of the cookies have browned. Remove cookies, place on a wire rack and cool completely. Repeat with the remaining dough.
Place butter and sugar in the bowl of an electric mixer. Beat on medium for 1 minute or until the mixture is light and fluffy; scrape down the bowl. Add the egg and lemon paste, beat until the mixture is thoroughly blended; scrape down the bowl.
Add the flour, baking powder and salt and mix on low speed until just blended. Turn out onto a lightly floured surface and knead a few times until the mixture comes together. Form into a disc and refrigerate for 1 to 2 hours or until chilled.
Preheat oven to 177°C. Line one or more cookie sheets with parchment paper. Place half of the dough onto a lightly floured surface, roll the dough using a rolling pin until it is 1/8-inch thick. Cut using the cookie cutters of your choice and transfer to the cookie sheet. Sprinkle the cookie with sugar and bake for 10 to 12 minutes or until the edges of the cookies have browned. Remove cookies, place on a wire rack and cool completely. Repeat with the remaining dough.
