These were among my top sellers at the Food Courts where I sold cookies, cake slices and quick breads. Too lemony for some kids, my adult customers craved them as an afternoon pick-me-up. I think that creamy icing was the kicker. Applied generously onto thin buttery lemon cookies, I think it developed a following of its own.
Truly lemony, sweet and tangy.
Sift together flour, baking soda, baking powder and salt. Set aside.
Stir lemon zest into sugars in mixing bowl. Add butter, mixing at medium speed until fluffy.
Add eggs one at a time, then add lemon juice. Mix on medium low until thoroughly combined.
Reduce speed and add flour mixture by large spoonfuls, mixing until just combined.
Form 1 ounce balls with cookie scoop. Freeze at least two hours for best results.
Preheat oven to 350° F
Bake cookies directly from freezer, on parchment paper or non-stick cookie sheet, 2 inches apart for 15 minutes.
Cookies are done when edges begin to barely begin to turn brown.
Cool completely before applying glaze.
Spoon glaze into a piping bag (or ziplock baggie).
Cut a small hole in the bag and apply about 1 1/2 teaspoons of glaze to a few cookies at a time.