• In a medium-sized bowl, mix together flour, ¼ cup Confectioner's Sugar, and salt. Set aside.
• In a stand-mixer, beat together butter and granulated sugar until light and fluffy. Add in lemon zest and lemon juice and beat until well mixed.
• Add in the flour mixture in batches, until just combined.
• Wrap dough in plastic wrap and chill for at least one hour.
• Preheat oven to 325° and prepare baking sheets by lining with parchment paper or silicone baking mat.
• Remove dough from the refrigerator and roll into 1-inch balls.
• Transfer dough balls to baking sheets about 2 inches apart.
• Bake dough balls for 5 minutes. Remove from oven and gently press an indent into the center of the dough ball with the back of a teaspoon.
• Return cookies to the oven for another 10-12 minutes. Bake only until lightly golden on the bottoms of the cookies. DO NOT overcook.
• Remove cookies from the oven and allow to cool for 2 minutes prior to transferring to a wire rack to cool.
• Before completely cooled, dust cookies with confectioners sugar.

Strawberry Lemonade Glaze

• With a hand mixer, whisk together confectioner's sugar, lemon juice, strawberry jam, milk, and vanilla extract until a smooth consistency. Glaze should be smooth but slightly stiff, to prevent running from the cookie.
• Using a piping bag, fill the indent of each cookie with approximately ½ TSP of Strawberry Lemonade glaze.
• Allow glaze to set prior to serving.