Lemon Cookies
from https://www.southernliving.com/

These lemon cookies call upon the flavor of fresh citrus with lemon juice and lemon zest. A lemon-infused sugar mixture is also pressed into the outside of the dough for more lemon flavor and a wonderful caramelized sugar finish. The lemon flavor also comes through beautifully in the glaze. If you think you aren't a lemon cookie kind of person, these buttery shortbread-like cookies may very well change your mind.

1 cup (8 oz.) unsalted butter, softened
2 cups (8 oz.) powdered sugar, divided
3 Tbsp. grated lemon zest, plus 3 1/2 Tbsp. fresh juice (from 3 lemons), divided
2 cups (about 8 1/2 oz.) all-purpose flour
1/4 cup cornstarch
1/2 tsp. kosher salt
1/4 cup granulated sugar
Grated lemon zest, for garnish

Beat butter and 1 cup of the powdered sugar together in a large bowl with an electric mixer on medium speed until fluffy, scraping down sides of bowl as needed, about 2 minutes.

Add 1 tablespoon of the lemon zest and 1 tablespoon of the lemon juice; beat on medium until combined, about 1 minute. Add flour, cornstarch, and salt; beat on low until just combined, 30 seconds to 1 minute.

Place dough on a large piece of plastic wrap. Fold plastic wrap over dough, and form into a log about 2 inches in diameter. Let chill in refrigerator until firm, at least 2 hours and up to 48 hours.

Preheat oven to 350°F with racks in upper and lower third positions. Line 2 large rimmed baking sheets with parchment paper.

Place granulated sugar and remaining 2 tablespoons lemon zest on a large plate; rub together until fragrant and evenly combined.

Remove dough from plastic wrap and roll in sugar mixture until coated.

Cut log into rounds about 1/4- to 1/3-inch thick. Place on prepared baking sheets about 1 inch apart.

Bake in preheated oven, rotating baking sheets top to bottom halfway through bake time, until lightly browned and just set, 10 to 12 minutes. Let cool on baking sheets 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, whisk together remaining 1 cup powdered sugar and 2 1/2 tablespoons lemon juice until combined. Dip tops of cookies in glaze and sprinkle with additional lemon zest. Let sit until glaze is set, about 20 minutes.