Step 1

In a medium bowl whisk together the flour, baking powder, salt and zest. Set aside.

Step 2

In the stand up mixer using the flat beater cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg, vanilla and lemon juice and combine.

Step 3

Add the whisked flour mixture and combine. Move to a lightly floured flat surface and gently form into a ball. Wrap the dough in plastic wrap and refrigerate for 1-2 hours.

Step 4

Then roll the dough into 1/4 inch thick (or a little thicker if you wish) and cut with round cookie cutter or cutters of choice. Place the cookies on parchment paper lined cookie sheets and refrigerate for 15-20 minutes while the oven is pre-heating.

Step 5

Pre-heat oven 350F (180C).

Step 6

Sprinkle with plain or lemon sugar. Bake in pre-heated oven for about 7-9 minutes.

Step 7

Let cool on cookie sheets for approximately 2-3 minutes before removing to a wire rack to cool completely. Drizzle with glaze if desired. Enjoy!

Step 8

In a small bowl combine the sugar and zest by rubbing together.

Step 9

In a small bowl mix together until smooth, icing sugar, vanilla, cream, milk or lemon juice, should be quite thick. (if you want it thicker add more powdered sugar/icing sugar).