These little butter cookies have just a hint of lemon flavor. Serve them for dessert with lemon sorbet or orange sherbet.
1. In large bowl, with mixer on medium, beat butter and sugar until light and fluffy, about 2 minutes. Beat in salt and lemon peel. With mixer on low, gradually beat in flour. Roll dough to scant 1/2-inch thickness between 2 sheets of parchment or wax paper, transfer to baking sheet, and refrigerate for 3 hours or up to 3 days.
2. Heat oven to 350 degrees F. Transfer dough to clean surface, remove both pieces of paper, and cut circles of dough with 2-inch cookie cutter. Cut circles in half, place 1/2 inch apart on baking sheet, and prick each slice with fork to create "segment" pattern. Reroll scraps to make more cookies. Bake 12 to 15 minutes, until just golden brown at edges. Let cool on baking sheet 5 minutes, transfer to wire rack, and let cool completely. Spray half the cooled cookies with decorating spray, if desired.