Lemon Icebox Cookies
1 cup butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
3-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
   Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating until blended.
   Combine flour, baking soda and salt. Gradually add to butter mixture, beating until blended. Divide dough into three equal portions; roll each portion on wax paper to a 12-inch long log. Cover and chill for 8 hours. Cut logs into 1/2-inch slices and place on lightly greased baking sheets. Bake at 350 degrees for 12 to 14 minutes or until edges are lightly browned.