Thin and Crispy Lemon Cookies for 24

Instructions:

1. Beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until the mixture is pale and fluffy.
2. Mix in the egg, lemon zest, and lemon extract, scraping down the sides of the bowl to ensure the ingredients are fully emulsified.
3. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
4. Gradually add the dry mixture to the wet ingredients on low speed, mixing only until the flour streaks disappear to avoid overworking the dough.
5. Cover the dough with plastic wrap and refrigerate for at least 2 hours (or overnight) to prevent excessive spreading during baking.
6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
7. Shape the chilled dough into small balls, place them on the prepared baking sheets, and bake for 11 minutes until the edges are set.
8. Transfer cookies to a wire cooling rack to cool completely.
9. Prepare the glaze by whisking together powdered sugar, fresh lemon juice, and lemon extract; apply to cooled cookies before serving.