Cribbed from here and substantially adjusted.
Preheat the oven to 375 F.
Cream together
1/2 c (1 stick) unsalted butter
1/2 c Sugar
1/4 t salt (or a little less)
until fluffy. Add
1 egg
and blend further. Then add flavoring and mix.
In the original recipe, this was
1 tsp Vanilla
1/4 tsp Grated Lemon Rind
In my preferred version, it's
1/2 t vanilla
1/4 t orange extract
1/2 t saffron threads, crushed finelyand soaked in the vaniill and orange extract briefly
Finally, add flour and stir until well incorporated. Put the mix in a pastry bag or 1-quart ziploc from which you've cut off a corner leaving about a 1/2"-long slit,
and pipe lumps the size of a medium grape, and about 2.5 or 3 inches apart, onto a piece of parchment paper on a cookie sheet. Use a silver-colored sheet, not a black one, because timing is critical.
Bake for 7 minutes, and then begin watching for cookies to brown around the edges, and use this to determine the cooking time for subsequent batches. Cookies need to cool briefly (drag the parchment onto a cooling rack) before being removed to a plate.
If, in subsequent batches, you use the already-hot cookie sheet, you'll need to reduce the time!