• Use a microplane to zest lemons (see tips above). Place zest in a small bowl. Cut the lemons in half and squeeze juice into a separate small bowl. Set aside.
• Place flour, salt and baking powder into a small bowl, set aside.
• Using a stand mixer or hand mixer, mix butter, granulated sugar, 2 tablespoons lemon zest, egg, vanilla paste, and 1 tablespoon lemon juice until well combined.
• Add dry ingredients 1/3 at a time until well incorporated. Scrape down sides of bowl and mix a little more. Form dough into a bowl, wrap in plastic and place in the fridge for at least one hour.
• Preheat oven to 350.
• Remove dough from fridge, separate into two equal portions and put one half back in the refrigerator. Sprinkle counter with flour. Use a rolling pin to roll dough 1/4" thick. Use cookie cutters or rim of a glass to cut cookies and place on un-greased cooking sheet. Form dough into ball again, roll it out and cut more cookies. Repeat until dough is gone. Take the other half of the dough out of the fridge, repeat process until all dough is used. Bake for ten minutes. Repeat with remaining dough. Allow cookies to cool.

For Glaze;

• Place all three ingredients in a small bowl and whisk. Spoon onto center of cookies. Allow glaze to dry. Enjoy!