1 cup butter, 2 cups sugar, 2 eggs, the grated rind of 1 lemon and 1 teaspoonful baking powder; stir the butter 243 and sugar to a light white cream and add the eggs 1 at a time; sift the powder with 2 cups flour, add it to the mixture and work the whole with sufficient flour into a stiff dough; roll it out ⅛ inch in thickness, cut with a cake cutter into rounds and bake them a light brown in well buttered shallow tin pans.