LEMONADE-LIKE COOKIES

1 cup cold unsalted butter, cut into thin slices

1/2 cup white (granulated) sugar

2 tsp lemon zest

1 tsp kosher salt

1/4 tsp vanilla extract

2 1/4 cups flour

1 cup powdered sugar

2 to 3 tbsp lemon juice

Preheat oven to 300-degrees. Line 2 cookie sheets with parchment paper; set aside.

Place cold butter, white sugar, lemon zest, salt, and vanilla extract in a bowl; slowly stir together until butter has started to soften and ingredients come together. Add flour to the butter mixture. Flour your hands and, using your fingertips, rub mixture together until buttery crumbs form. This will take 2 to3 minutes. Press the mixture into a ball.

Transfer the dough to a lightly floured work surface and press into a 1/2-inch-thick disk. Cover with plastic wrap and roll to 1/4-inch thickness. Cut dough with a 2-inch round cutter, rerolling scraps if needed.

Arrange the cookie cutouts1-inch apart on the prepared cookie sheets. Using a sharp knife, score1/2-inch decorative lines around the cookie, cutting toward the center. Use a toothpick to wooden skewer to pike small decorative holes between the lines.

Bake at 300-degrees until light brown around the edges, 22 -25 minutes. Transfer to a wire rack for cooling. Cool completely.

To glaze, stir together the powdered sugar and lemon juice; brush a thin layer over each cookie. Let stand about 30 minutes until glaze is set.

recipe and photo from allrecipes