Lemon Icebox Cookies

In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and lemon juice. On low speed, beat in flour mixture just until blended.

Divide dough into 3 equal portions. On waxed paper, roll each portion into 12-inch log. Wrap in waxed paper; refrigerate 8 hours.

Heat oven to 350°F. Spray cookie sheets with cooking spray. Unwrap dough; cut into 1/2-inch slices. On cookie sheets, place slices 2 inches apart.

Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks; cool completely. Garnish with additional grated lemon peel, if desired. Store cooled cookies tightly covered at room temperature.