Line cookie sheet with parchment paper.

In a bowl of a stand mixer with paddle attachment on beat together butter, vanilla, powdered sugar, and lemon zest. Do so on medium speed for about 5 minutes. Scrape the bowl a few times during the process.

In a separate bowl whisk together all-purpose flour and salt.

Add lemon juice and mix to incorporate. Turn the mixer to its lowest speed and gradually start adding the flour/salt to the beaten butter/vanilla/ powdered sugar/lemon zest mixture. Let it incorporate.

Sprinkle your working surface with some flour. Dust your rolling pin with some flour as well. Transfer the dough onto your working surface. With your hands lightly dusted in flour carefully knead the dough together to form one big ball.

Roll it out to about 1/8” thick. Thicker if desired.

Using round 2.5” cutter cut as many circle shapes as you can.

Transfer them onto your prepared baking sheet about 1 inch apart.

Bake for about 12-15 minutes or until lightly golden.

Let cool on the baking sheet for a few minutes and then transfer into a cooling rack.

Let cool completely.

Re-roll the scraps and repeat the process of cutting out round shapes and baking the cookies. If the dough becomes too soft you can roll it out onto some parchment paper and refrigerate for 10 minutes. This would make the process of cutting out circle shapes and transferring them onto baking sheet easier.

Sift your powdered sugar.

In medium bowl whisk together powdered sugar, lemon juice and heavy whipping cream.

Add more powdered sugar if you want thicker consistency.

Halfway dip the cookies one by one into the icing.

Or spoon about a teaspoon onto the center of each cookie and spread it to sides just a little bit.

Sprinkle with some lemon zest on top and let cookies with icing set air open for about 2-3 hours or overnight.

Do not close cookies in an airtight container until they set. Once the icing sets and becomes hard you can store cookies in an air tight container or a Ziplock bag.

Enjoy these for up to 5 days.