Lemon Shortbread Cookies

The dough needs to chill in the refrigerator for 2 hours before baking.
Place the butter, lemon zest, vanilla, and powdered sugar in a medium bowl.
Using beaters or the paddle attachment, beat until fluffy, about 2-3 minutes.
Mix together the flour and kosher salt. Add to the butter mixture. Mix until well combined and a dough forms.
Place a large piece of plastic wrap on the counter, or parchment paper, place half of the dough on top. Repeat with the other half. Form the dough into 8 inch logs, roll it a bit to make it round. Wrap it tightly.
You can place the logs in tall glasses to prevent the round log from getting a dent on the bottom to maintain the round shape.
Refrigerate for 2 hours or until thoroughly cold.
Preheat the oven to 350°F. Cut the log into ⅓ of an inch discs. Slice the log cleanly with a sharp knife using a straight downward motion. Avoid using a serrated knife, which can tear the dough. You should get 35 cookies.
Place on a parchment lined baking sheet. Bake one sheet at a time, and keep the remaining dough discs or log in the refrigerator until ready to bake. You don’t want them warming up.
Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 13-15 minutes or until the edges are just golden brown. You can go longer if you want them super crispy! Let cool on the baking sheet.
They will be crisp when completely cooled down. Top with lemon icing after cooled down.

Whisk together the powdered sugar and lemon juice until smooth. The icing should be on the thicker side so it stays in place and doesn’t run off the cookies. Once the cookies have fully cooled, dip just the tops into the icing. Let any excess drip off while upside down, or gently wipe it to create a thin, even layer. Place the cookies on a baking sheet and allow the icing to set.