Cuban-style sugar cookies

1 c vegetable shortening (like Crisco)
1 c sugar, more for garnish
3 c all-purpose flour
1 tsp lemon zest, grated (optional)
1/2 tsp salt

In a large bowl, combine shortening and sugar. Gradually add flour until firm, but not flaky. Mix well. Stir in lemon zest.
Place dough in plastic wrap and form into 2 1/2-inch wide cylinder. Wrap plastic around dough and refrigerate at least 1 hour. Preheat oven to 350.
Cut dough into 1/2-inch slices and place on greased baking sheet. Bake 20 to 25 minutes, until golden brown. After taking cookies out of oven, immediately sprinkle with additional sugar.

Makes 3 dozen cookies.

Ana's Advice: I've made these for Christmas with different colors of sugar, and they look nice too. They're also great for topping with guava or dulce de leche.

NOTE: I'd probably use butter instead of Crisco.