Heat the oven to 350° F.

In the bowl of a stand mixer, use your fingers to rub together the lemon zest and sugar to infuse the lemon flavor into the sugar.

Cream together the butter and lemon sugar. Mix in the lemon juice. Add the flour and salt and mix until combined. If dough is crumbly, mix in 1-2 tablespoons of softened butter.

Roll dough to a thickness of ½ to ⅓ inch on lightly floured board. Cut into small shapes and place ½ inch apart on ungreased cookie sheets (I line the pans with  parchment paper). Sprinkle each cookie lightly with sugar.

Bake until set, about 20 minutes. Immediately remove from cookie sheets and cool on racks.

For the glaze

Starting with 2 tablespoons of lemon juice, mix together with the powdered sugar. If you want a spreadable glaze, keep it a thicker consistency. Add a little more lemon juice to thin the glaze if you prefer to drizzle (don’t make it too thin or it will slide off the cookies). Allow to set before storing in an air tight container.