Lemon cookies with lemon icing

In a medium bowl combine the all-purpose flour, baking powder, baking soda and salt and mix until distributed.

In the bowl of a stand mixer fitted with the paddle, add the softened unsalted butter and the lemon zest.

Add the granulated sugar and mix on medium speed for a few minutes until light and fluffy, expressing the oils from the zest.

Add the fresh lemon juice, the lemon extract and the egg, and mix on medium until creamy, scraping the bowl down. An eggy cottage cheese look at this stage is fine.

Variation: for a more tender, fluffier cookie replace a quarter cup of the granulated sugar with brown sugar and add two tablespoons of cornstarch to the flour.

Sprinkle the flour mixture in while mixing on low, stopping while streaks of flour remain, and finish working it in by hand with a spatula so the gluten is not overworked.

Variation: mix a few drops of lemon yellow food coloring through one batch.

Cover and chill about 30 minutes, preheating the oven to 350F towards the end.

Scoop with a one and a half tablespoon scoop and roll between the palms for a smooth, less crackled cookie, then place on a baking sheet.

Extra dough can be frozen as balls on a baking sheet, bagged, and baked from frozen.

Bake at 350F for about 10 minutes, until the edges are set and just taking on a little colour.

For the icing, whisk the powdered sugar with the lemon juice, adding it a little at a time until it reaches a drizzling consistency.

Once the cookies are cooled, drizzle or dip in the icing. They keep up to one week in an airtight container.