Step 1

Gather Ingredients...

Step 3

Combine Wet Ingredients...

Step 4

Zest one lemon to equal about 3 teaspoons and set aside.If your lemon is small you may need to zest a second lemon.

Step 5

In the bowl of an electric mixer beat 1 1/2 sticks of room temperature butter with 3/4 cup of sugar.

Step 6

Add 2 large room temperature egg yolks, and 1/2 teaspoon of vanilla extract.

Step 7

Mix in 1 1/2 to 2 teaspoons of the reserved lemon zest (keeping 1 teaspoon for the glaze).

Step 8

Add Dry Ingredients...

Step 9

Sift together 2 cups of all-purpose flour and 1/4 teaspoon of kosher salt.

Step 10

Gradually add flour and salt mixture to wet ingredients until combined.

Step 11

Divide dough in half and form into logs that are about 1 1/4" in diameter. Wrap the dough logs in plastic wrap and refrigerate for 30 Minutes.

Step 12

Slice & Bake...

Step 13

Preheat oven to 350°F.Remove dough from plastic wrap and slice with a sharp knife into 3/8" pieces.

Step 14

Bake for 15 Minutes to 18 Minutes or until slightly golden (do not overbake, these are supposed to be soft cookies).

Step 15

Let cool for 5 Minutes on the cookie sheet, then transfer to a cooling rack.

Step 16

Glaze...

Step 17

Whisk together 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, and your reserved 1 teaspoon of lemon zest in a small bowl.

Step 18

Dip the top of each cooled cookie into the glaze and place onto parchment paper.

Step 19

Let the glazed cookies harden for 15 Minutes before serving.Store in an airtight container.