Step 1

Use a zester to zest the peel of the lemon. Only remove the yellow top layer. After removing the zest, cut the lemon in half and squeeze the juice into a small bowl.

Step 2

In a large bowl cream together softened butter and sugar. Add the egg, vanilla extract, lemon juice and lemon zest.

Step 3

Add the almond flour, cornstarch, baking soda and salt to the butter mixture.

Step 4

Mix until just combined being carful to not over mix. Use a spatula to scrape the sides and bottom of bowl. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 1 hour or up to 24 hours.

Step 5

When the dough has chilled preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.

Step 6

Use a cookie scoop to make cookie dough balls and place evenly spaced on the cookie sheet. The cookies will spread so three to a row with 3 rows works the best.

Step 7

Bake in preheated oven for 12-13 minutes. The cookies will still be soft when removed from oven but will firm as they cool. Allow to cool on baking sheet for 1-2 minutes and then remove to a wire rack to finish cooling. Cool cookies completely before adding the glaze.

Step 8

As the cookies cool, prepare the lemon glaze. Add a tablespoon of lemon juice to powdered sugar and stir. Add a teaspoon more until desired consistency. It should be thin enough to easily drizzle with a spoon.

Step 9

Once the cookies are glazed make sure the sugar hardens before storing. Use parchment paper in-between layers to prevent cookies from sticking together.