Iced Lemon Cookies

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   In a food processor work bowl, add sugar and lemon zest. Process until sugar and zest are well mixed, about 20 seconds.
3. 3
   Scrape into a large mixing bowl. Reserve about 1/2 cup of lemon sugar in a separate bowl for later use.
4. 4
   Add flour, baking powder and salt into food processor and pulse briefly to mix.
5. 5
   Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses.
6. 6
   Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside.
7. 7
   In a medium bowl, mix egg yolks, vanilla extract and lemon juice together.
8. 8
   Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
9. 9
   Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lemon sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick.
10. 10
    Bake the cookies until slightly browned, about 15 minutes.
11. 11
    Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour. Once the cookies have completely cooled, ice with Lemon Icing.
12. 12
    1 pound (2 cups) confectioners' sugar
13. 13
    6 tablespoons lemon juice
14. 14
    In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon.
15. 15
    Let stand on a cooling rack until the glaze is set, about 1 hour.