Lemon Cookies
1-In a small bowl, stir together flour: In a small bowl, stir together flour and salt. Set aside.
2-In a large mixing bowl, use an: In a large mixing bowl, use an electric hand mixer to beat the softened butter until it becomes very creamy. Add the powdered sugar, lemon juice, and lemon zest. Beat on low speed until creamy and fluffy.
3-Add the flour mixture and mix on: Add the flour mixture and mix on low speed until it forms a crumbly dough. It may look a bit dry at first but it’ll come together if you keep mixing. It should stick together if you squeeze a handful of dough together.
4-Turn the dough out onto a sheet: Turn the dough out onto a sheet of parchment paper. Use your hands to press the dough together into a flattened disc shape.
5-Lay another sheet of parchment paper on: Lay another sheet of parchment paper on top of the dough. Use a rolling pin to roll the dough out until about ¼” thick.
6-Slide the parchment paper onto a cutting: Slide the parchment paper onto a cutting board to transfer it to the fridge. Chill the dough sheet in the fridge for about 1 hour or until firm.
7-Preheat the oven to 350°F: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
8-Once chilled, peel the top layer of: Once chilled, peel the top layer of parchment paper off the dough sheet. Use a 3″ scalloped cookie cutter to cut out cookies from the dough. Place each cookie on your lined baking sheet, leaving about 1″ in between each cookie. Re-roll the scraps and cut out more cookies. If the dough has become too soft while you’ve been working with it, chill the baking sheet in the fridge for about 15 minutes before baking.
9-Bake the cookies for about 14-15 minutes: Bake the cookies for about 14-15 minutes or until the bottom edges of the cookies begin to lightly brown.
10-Let the cookies cool on the baking: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely before icing.

Lemon Icing
11-In a small bowl, stir together powdered: In a small bowl, stir together powdered sugar and lemon juice until it becomes a thick but viscous icing. If it’s too thin, add a bit more powdered sugar. If it’s too thick, add a bit more lemon juice.
12-Transfer the icing to a piping bag: Transfer the icing to a piping bag and snip the tip of the bag off. Drizzle the icing on top of the cookies. Zest a lemon directly over the cookies before the icing sets.