Makes approximately 48 bite-sized cookies
¾ cup unsalted butter, room temperature
¾ cup granulated sugar
2 large egg yolks
¼ teaspoon pure vanilla extract
¼ teaspoon kosher salt
2 cups all-purpose flour
1 tablespoon finely grated lemon zest
1½ cups confectioner’s sugar
2½ tablespoons fresh lemon juice (plus more, if necessary)
1-2 teaspoons grated lemon zest
1. With a mixer, beat the butter and sugar until light and fluffy. Add the egg yolks, vanilla, salt and lemon zest and beat to combine. Add the flour slowly and mix on low speed until just combined.
2. Gather the dough into a disk on a lightly floured surface. Divide the dough in half and shape each portion into two logs (about 1¼- to 1½- inches thick) Wrap the logs in wax paper and refrigerate until firm, about 30 minutes.
3. Heat the oven to 350°F. Slice the dough into approximately 3/8-inch thick cookies (making about 48 cookies). Place the cookies on parchment-lined cookie sheets and bake until light golden, about 16 to 20 minutes (checking them to make sure they do not get too browned). Remove the cookies from the oven and cool them on the cookie sheets for 5 minutes, then transfer to cooling racks and cool completely.
4. For the icing: In a small bowl (I used a shallow bowl as it was easier to dip the cookies in later), whisk the confectioners’ sugar, lemon juice, and lemon zest until you have a thick but pourable glaze, adding more lemon juice by the drop, if necessary. Dip the top of each cookie into the glaze and let set at least 15 minutes.
5. Store the cookies in an airtight container for 4-5 days. Put the container of cookies in the refrigerator, if you want them to last longer.