• 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.
• Prepare baking sheets by lining with parchment paper or silicone baking mat.
• Preheat oven to 325° F.
• Remove dough from the refrigerator and scoop out about a tablespoon to roll into 1-inch balls.
• Arrange about 2 inches apart on the baking sheet.
• Gently press an indent into the center of the dough ball with the back of a teaspoon. Repair any large cracks that form in the cookie.
• Fill each crater with about ½ teaspoon of blueberry preserves. Be cautious not to overfill, or the preserves will run out of the cookie while baking.
• Place cookies in the refrigerator to chill for 15 minutes prior to baking.
• Bake for 14-16 minutes or until edges just turn golden. Do not overbake.
• Remove from oven and allow to rest on the cookie sheet for 2 minutes prior to transferring to a cookie rack to cool completely.

Lemonade Glaze

• In a mixing bowl, combine confectioner's sugar, lemon juice, milk and vanilla extract. Mix until well combined.
• Slowly add more lemon juice as needed to get to a consistency similar to honey.
• Using a spoon drizzle lemonade glaze over the cookies or transfer to a ziploc bag and snip a small corner off and drizzle on the cookies.
• Allow the glaze to set prior to storing in an air-tight container for about 5 days.