Zingy and buttery. The citric acid isn’t necessary. But if you have it, use it.
Zest lemons. Then squeeze juice from lemons and strain the juice to remove seeds. Set both the zest and the juice aside.
Cream butter with granulated sugar, cream of tartar, citric acid (optional), soda, and salt. Beat in zest from both lemons. Beat in egg, 1 tablespoon of the lemon juice, and 1 teaspoon almond extract. Stir in flour. Using a 1 1/2″ cookie scoop, gather dough on scoop pressing to flatten and level. Place on cookie sheets with rounded sides up, flattening tops slightly. Bake for 11 minutes at 350F rotating pans half way through. Cool.
Mix powdered sugar, corn syrup, 3 tablespoons lemon juice, and remaining 1/4 teaspoon almond extract, adding additional juice or sugar to proper consistency. Pour over cookie tops.
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These were DELICIOUS!!! Thanks for the awesome recipe. I will stick this in my recipe book because they were a wonderful spring-y delicious recipe.
Oh my goodness. These cookies are sooo yummy! Great recipe. 
I will be making these again.
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kellynichols on 3.27.2011
I meant to put this in my review, but I didn’t use the glaze, but wanted to use the juice to make the cookies more lemony, so I added it to the batter. I also added white chocolate chips and sweetened coconut and they rocked. The nice thing, too, was that the batter held up to the more liquid as well as the add-ins. Nice recipe. Awesome. Thanks!
whatthedogate on 3.10.2011
I have lemons just begging to be zested and juiced.