1 1/2 cups of unsalted, room temperature butter (3 sticks)

2 cups white sugar

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

4 eggs, room temperature

1 teaspoon vanilla extract

1 vanilla bean, seeded

Lemon Zest from 1 large lemon

In a large bowl (I used my stand mixer), cream together butter and sugar until smooth and fluffy, about 5-6 minutes. Add eggs one at at time, beating each one until incorporated before adding the next.  Add vanilla, vanilla beans and lemon zest.  Add in  in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees.  Roll out dough on sugared surface (use powdered sugar NOT flour) to 1/4 to 1/2 inch in thickness.  Cut into shapes and place 1 inch apart on a silpat mat cookie sheet.

Bake 6 to 8 minutes (the thicker the cookie the longer it should cook, mine went the full 8 minutes.) 

Let cool on cookie sheet for 3-5 minutes and transfer to cooling rack.  Cool completely before frosting.

Frost as desired, and enjoy!!