1 cup butter, softened
1 1/2 cups sugar
Juice of of 1/2 lemon
Zest of 1 lemon
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
2 1/4 cups flour
1 1/2 cups powdered sugar
1 tbsp lemon juice
1 tbsp lemon zest
1 tbsp milk
1/4 tsp vanilla
Preheat oven to 350 degrees F.
In a large bowl, cream butter and sugar together.
Add egg and beat in well.
Add lemon juice, lemon zest and vanilla and mix until well blended.
Add salt, baking powder and flour and mix until well incorporated.
Use 1 inch cookie scoop, place cookie balls 2 in apart on nonstick cookie sheet (on silpat). You can get 12 cookies on one cookie sheet. That’s half the dough. Save the other half of the cookie dough for another time.
Bake at 350 degrees F for 12 minutes or until lightly golden on the edges of cookies.
Combine glaze ingredients in a medium bowl and whisk until smooth glaze is formed.
Drizzle as much as desired over slightly warmed cookies and let finish cooling completely before eating.
NOTE: Yum! Soft and delicious, perfect cookie to serve with tea. Tastes excellent without frosting. Nice balance of lemon and butter. The amount of lemon I used is in parenthesis above.