Step 1

Mix the dry ingredients in a large bowl. Soften the butter, then add to the dry ingredients along with the lemon juice and lemon zest. Mix well, then roll into a ball.

Step 2

Divide dough in half, and roll into logs, making them as smooth and even as possible. Wrap in plastic wrap and refrigerate 1-2 hours.

Step 3

After you remove the cookie dough from the fridge, unwrap from the plastic wrap. Using a sharp knife, cut the dough in to 1/4 inch-1/2 inch diameter slices and place them 2 inches apart on an un-greased cookie sheet.  (I like to put down parchment paper or wax paper first.)

Step 4

Bake in a 350 degree oven for 12-15 minutes, or until the edges are lightly browned. Don't over bake! Cool completely before adding the glaze.

Step 5

To make the glaze, melt the butter in a small bowl (glass or microwave-safe), then add the powdered sugar (confectioners' sugar) and lemon juice. (You can use fresh lemon juice or lemon juice in the bottle.) Mix well, removing all lumps of powdered sugar with a whisk. Frost cooled cookies on a wire rack. Sprinkle with lemon zest. You'll be able to stack the cookies after about 12 hours–the glaze will harden.