Instructions for the Cookie Dough

1. Sift the flour and baking powder into a medium bowl. 

2. In a measuring cup, whisk the egg and set aside. 

3. In the bowl of a stand mixer, cream the butter and sugar on medium speed, for about 5 minutes (or until the butter is light and fluffy).  

4. Add the beaten egg, lemon extract and lemon zest and mix until incorporated, about a minute. Scrape down the bowl if necessary. 

5. Turn the mixer off and add in the flour/baking powder mixture in three batches, on low speed.  Mix until the dough just comes together. 

6. Divide the dough in half and wrap in plastic wrap before placing the dough in the refrigerator to chill for at least 4 hours. 

7. When you’re ready to bake, preheat the oven to 350ºF.  Line baking sheets with parchment and set aside. 

8. Light dust a clean countertop with flour and roll the dough out into a ¼ inch thickness. 

9. Use a 2 inch cookie cutter to cut out cookies and place them on the prepared baking sheets with 2 inches around each cookie. 

10. Bake for 12-13 minutes, rotating the baking sheets halfway through.  Cool the cookies on the pan completely before moving to a wire rack. 

Instructions for glaze: 

1. In a small bowl, whisk together the sugar, corn syrup, lemon zest, lemon juice, salt and 1 tablespoon of milk and food coloring.  

2. Stir until the glaze has a thick, but smooth consistency. If the glaze is too thick, add more milk 1 tablespoon at a time until it reaches the desired consistency. 

Assembling the cookies.

Use an offset spatula to spread the lemonade glaze on the cookies.  Alternatively, you can drip the tops directly into the glaze to get an even finish.  Let the cookies set, about 1 hour.