Lemon Cookies (Slightly altered from Real Simple)
- With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Add 2 teaspoons of the grated lemon zest. Gradually add the flour, mixing until just incorporated.
- Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about an hour. I usually make my dough the night before and keep it in the fridge till the next day.
- Heat oven to 350° F. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
- In a small bowl, whisk together the confectioners' sugar, lemon juice, and 2 teaspoons of zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.Enjoy!