Glazed Lemon Cookies

Using a stand mixer, beat sugar and softened butter until light and fluffy. Beat in egg yolks, vanilla extract, lemon zest and salt until incorporated (be sure to scrape the bottom of the bowl). Slowly add in all-purpose flour and mix until fully incorporated.

Divide dough into 2 equal parts. Roll each piece of dough into a 1 1/2 inch (4 cm) diameter log, and wrap it in parchment paper. Refrigerate the logs for 30–40 minutes, or until firm to the touch.

Preheat oven to 350°F (177°C).

Once the logs have hardened, remove one of them from the fridge (leave the second log in the fridge) and cut into 1/2 inch (1 cm) thick slices. Repeat with the second log.

Lay out each cookie on a baking sheet. Bake for 15–20 minutes, or until bottoms get a slight golden colour. Remove from the oven and allow the cookies to cool completely.

In the meantime, whisk together confectioners sugar and lemon juice. Once the cookies have cooled, dip each one into the glaze. Allow the glaze to set and enjoy!