Lemon Cookies

Lemon tip: always zest the lemon before juicing it. This recipe makes about 20 cookies.

1 3/4 cup all-purpose flour 
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Zest from 1 lemon
1 stick butter, softened
1 cup cane sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice 

Glaze
1 cup powdered sugar, sifted
1 tablespoon lemon zest
2 tablespoons lemon juice

1. Preheat oven to 350℉. Line a baking sheet with parchment paper or a silicone mat. 
2. In a medium bowl whisk the flour, baking soda, and salt.
3. In large bowl cream the butter and sugar together until light and fluffy. Add in the egg, vanilla, lemon zest and juice. Mix well.
4. Add the dry ingredients and mix thoroughly.
5. Drop cookie dough by tablespoons onto the prepared baking sheet. Bake for 12 minutes or until the bottoms are lightly browned. Let cool on the cookie sheet a few minutes, then transfer to a wire rack to cool completely.
6. For the glaze: mix the powdered sugar, lemon juice, and lemon zest together until smooth. Add a few additional drops of lemon juice or water if the glaze is too thick. Drizzle over the top of the cookies. Let cookies sit undisturbed until the glaze dries.