Lemon Butter Cookies

For the cookies

2 sticks (8 oz.) unsalted butter at room temperature

3/4 cup granulated sugar

3/4 teaspoon coarse salt

zest of 1 medium sized lemon

1 teaspoon pure vanilla extract

1 large egg

2 1/2 cups sifted all-purpose flour.

For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Mix the butter and granulated sugar in an electric mixer until combined.
Add salt, lemon zest and the vanilla extract beat until light and fluffy approximately 3 minutes.
Add the egg, mix until combined.
Reduce the speed of mixer and add flour until just combined.
Place the cookie dough on a large sheet of parchment paper. Roll dough into a log about 1 1/2 inch in diameter.
Place the dough log in a paper towel tube to hold shape. Freeze for at least 1 hour.
Preheat oven to 375. Cut log in 1/4 inch slices. Place on a baking sheet lined with parchment about 1” apart.
Bake 15- 20 min. until edges appear golden in color. Allow to cool.

To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Drizzle the lemon glaze over the top of each cookie. Let the lemon glaze harden, about 15 minutes, before serving.