• In a stand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
• While butter and sugar comes together, finely zest 2 lemons.
• Juice lemons, to create 3 tablespoons of lemon juice for the recipe.
• Add the salt, lemon zest and lemon juice to the mixer and mix until well combined.
• Add in flour a ½ cup at a time and mix until combined. Add the full 2 ¼ cups of flour, then add additional flour in small amounts up to 2 TBSP to create a soft play dough like consistency.
• Prepare 2 cookie sheets with parchment paper or silicone baking mat and set aside.
• Flour a flat surface and roll out the dough to a ½ inch thickness. Using a 2¼ inch round cookie cutter, cut dough and place on the prepared cookie sheets. If not using a cookie press, make cookies a little over ¼ inch in thickness.
• Flour the cookie stamp and gently press each cookie to create design.
• Place prepared cookies in the refrigerator for 15 minutes to chill. While cookies chill, preheat oven to 350°F.
• Bake for 13 to 15 minutes until the edges of the cookies are just starting to brown.

Lemon Glaze

• Combine all ingredients in a bowl and whip until smooth.
• Brush glaze onto cookies and allow to set.