juice and zest of 1 lemon
1/2 cup (one stick) unsalted butter at room temperature
1 cup sugar
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
line cookie sheet with parchment paper and turn oven to 350 degrees F (177 degrees C)
grate outermost bright yellow layer of peel off one lemon using grater with small holes to make lemon zest, set aside
squeeze juice out of lemon, set aside
beat room temperature butter several seconds, add sugar and beat until light and fluffy. Beat in egg, vanilla, and 2 tablespoons lemon juice
Add flour, baking soda, salt, and all of the lemon zest. Beat until fully combined.
Form dough into balls and place on pan leaving space between for cookies to spread
Bake for 14 minutes. Cool on wire rack. Frost when cookies are cool. For more of a glazed look use thinner frosting and frost while cookies are hot.
2 Cups Powdered Sugar
zest the lemon and squeeze out the juice
beat powdered sugar, lemon zest, and 2 tablespoons lemon juice in medium mixing bowl until smooth. If frosting is too thick add more juice, too thin add more powdered sugar and mix to desired consistency. If you want a glaze make thinner frosting and frost the cookies while they are hot. If you want a thicker frosting layer on each cookie wait to frost them until they cool.