combine flour, baking soda and salt on wax paper, beat butter, sugar, egg and lemon juice in a large bowl until fluffy.
Stir in flour mixture until well blended.
Cover; refrigerate 1 hour or until dough is cold and firm enough to handle easily
Preheat oven to moderate (375º) Grease cookie sheets
Roll dough, one- fourth at a time, on a lightly floured surface to 1/8 inch thickness. Cut out with a star shaped cookie cutter. Place 1 inch apart on prepared cookie sheets
Bake in preheated moderate oven (375º) for 10 minutes or until lightly browned around edges. Remove from cookie sheets; cool on wire racks. Decorate with butter frosting, tinted or plain, piped around edges, and silver dragees
Butter frosting: beat 1/4 cup (1/2 stick) softened butter in a small bowl until creamy.
Beat in 2 to 2 1/2 cups sifted 10x (confectioners) sugar alternately with 2 tbsp milk and 1 tsp vanilla until smooth and will hold shape. Spoon into a cake decroating tube fitted with a plain round writing tip