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• 1 cup butter [ 2 cubes], softened
• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• 2 eggs
• 1 Tablespoon grated lemon peel [1 lemon= 1TBS] or dried lemon peel
• 1 teaspoon vanilla
• Additional sugar
• 1 cup powdered sugar
• 2 Tablespoons lemon juice
• 1 Tablespoon grated lemon peel [1 lemon= 1TBS] or dried lemon peel

Pan: parchment covered cookie sheet

Oven: 375′

Time:  10 to 12 minutes until brown around the edges

1. Combine flour, baking powder and salt in small bowl
2. Beat butter and granulated sugar in large bowl with electric mixed on medium speed until light and fluffy –  5 minutes or so.
3. Beat in egg, 1 tablespoon lemon peel and vanilla until well blended. 
4. Beat in flour mixture on low speed until blended.
5. Cover and refrigerate 30 minutes
6. Preheat oven to 375′
7. Using 1 1/4 inch scoop (35 mm) scoop and drop dough onto parchment covered baking sheet about 1 1/2 inches apart
8. Flatten dough until 2 inche diameter with bottom of small [pink] glass that has been dipped in additional sugar
9. Bake 10 to 12 minutes or until cookies are just set and edges are golden brown. 
10. Cool on cookie sheets 2 minutes, transfer to wire racks.
11. Cool completely.

Lemon Drizzle

1. Combine powdered sugar, lemon juice and remaining 1 tablespoon lemon peel in small bowl; drizzle mixture over cookies. 
2. Let stand until drizzle is set. 

Makes about 48 2” cookies