Italian Iced Lemon Cookies

Italian Lemon Cookies

3 cups flour

1 tsp. baking powder
1/4 tsp. salt

1 cup butter {2 stick}
3/4 cup sugar

3 tbsp. lemon zest

1/4 cup lemon juice

3 eggs

1 tsp. vanilla

Lemon Glaze

1 cup powder sugar {sifted}

2 tbsp. lemon juice

Directions for cookies

-Preheat oven to 350F

-Combine the flour, baking powder and salt together in a bowl. Set aside.

-Rub the sugar and lemon zest together to separate any clumps of zest.

-Cream butter and sugar together in a stand mixer on medium speed until fluffy {about 3 minutes}

-Add lemon juice to the creamed butter mixture and stir for 1 minute

-Add eggs to the creamed butter on low speed until incorporated

-Combine dry and wet ingredients, mix on low until batter is evenly combined
-Chill dough for 20 minutes in the freezer.

-Roll dough into 2 inch balls, slightly flatten between your hands and place on a lined cookie sheet {I use silpat}.

-Bake at 350 for 15 minutes. Cookies will be done when slightly firm to the touch with light brown edges.

-Wait until cookies have completely cooled before dipping the top side into the glaze.

-Set on cooling rack with wax paper below it {to catch glaze drippings}.

Directions for lemon glaze

Mix powdered sugar and lemon juice together until the sugar has dissolved.