Glazed Italian Lemon Cookies: Crisp

Instructions:

1. Cream the softened butter and granulated sugar on medium-high for 3 minutes until pale and fluffy.
2. Beat in the egg, lemon zest, and lemon juice, scraping down the sides of the bowl to ensure the citrus oils are evenly distributed.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until combined.
5. Wrap the dough in plastic and chill in the refrigerator for 30 minutes to prevent excessive spreading.
6. Preheat your oven to 350°F (175°C).
7. Roll 1-inch pieces of dough into small balls and gently press them into crescent shapes, placing them 2 inches apart on parchment paper.
8. Bake for 10–12 minutes; the cookies should remain pale rather than golden brown.
9. Whisk together the powdered sugar, 2 tablespoons of lemon juice, and lemon extract until smooth.
10. While the cookies are still slightly warm, dip the tops into the glaze or drizzle over them.