2 & 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1 tsp vanilla extract
2 sticks (1 cup) margarine (or butter but I always use margarine because I am lacking in refinement) at room temperature
1 cup (ish) powdered sugar
In small bowl, whisk together flour, baking powder, and salt.
In large bowl, add granulated sugar and grate the skin from your two lemons into it.
Then add butter to the sugar/lemon zest mixture & ‘whip’ together. As mentioned before, I just used a fork to do this but if you have an electric mixer, I’m sure that would be ideal.
Once it’s all whippy, add egg, vanilla extract, and the squeezed out juice from half of the lemon. You could maybe try a whole lemon – I didn’t find the cookies themselves to taste very lemony with just half a lemon’s juice.
Then pour dry ingredients into your wet and mix them until they’re super blended. They make a super nice & easy dough to work with.
Roll into balls, put on pan, and flatten out a little with the back of your spoon. Bake at 350° for 12-14 minutes.
Let cool completely
Once the cookies are cool, mix together the remaining juice from your lemons with powdered sugar. I just kind of eyeballed the consistency to decide how much sugar to add, maybe a bit of taste testing.
Dip the tops of your cookies in the lemon glaze. They’ll probably drip before they harden, so beware of messes!