Lemon Cookies

1. Rinse lemons, dry, and roll firmly against the counter to help release juices. Zest lemons, being careful not to get into the pith (the white spongy layer under the yellow skin). Reserve zest in a small bowl. Juice lemons and reserve juice in a second small bowl.
2. Preheat oven to 350F and line 2-3 large baking sheets with parchment paper.
3. Cream butter with sugar for 1 minute until just combined, but don't beat too much air into the mixture.
4. Add egg and 2 teaspoons of the lemon juice and mix until combined.
5. In a clean bowl, stir together flour, baking soda, salt, and lemon zest. Add dry ingredients to butter mixture in 4-5 additions, mixing until a few flour streaks remain.
6. If dough appears chalky or dry, mix in 1 teaspoon of milk. You want the dough to be moist but easy to work with - not too sticky.
7. Turn dough out onto a floured work surface and roll out to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut cookies. Place onto prepared baking sheet spaced 2 inches apart. Gather up remaining dough scraps, roll out again (flour surface again if needed) and cut out more cookies.
8. Bake on center rack 9-11 minutes or until cookies are just set. Don't wait for them to get too brown or they will taste dry. Let cool on pan 5 minutes, then transfer to cooling rack. Repeat with remaining baking sheets. Let cookies cool completely.

Lemon Glaze

1. Stir together powdered sugar and lemon juice until fully combined. Pull a fork or knife through the glaze. The line you make should hold its shape for about 5 seconds. If it's too thin, add a little more powdered sugar. If it's too thick, add a little more lemon juice. Make additions in very, very small amounts, mixing well between each one, to test consistency.
2. Use a butter knife or the back of a spoon to spread glaze onto each cookie. Let sit at room temperature until glaze is set.