In a bowl, cream the butter and sugar for 2 minutes with an electric mixer.
Add the egg and lemon zest. Beat for 1 minute.
In another bowl, combine the flour, baking powder and salt.
With a wooden spoon, add the dry ingredients to the butter mixture and beat well until smooth.
Roll the dough into a 7.5-cm (3-inch) log. Cover in plastic wrap and refrigerate for 3 hours.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Unwrap the roll of dough and place on a work surface. Cut into 1/2-cm (1/4-inch) thick slices and place them on a baking sheet lined with parchment paper.
Bake for 15 minutes or until cookies begin to brown.
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