These cookies came out a little crunchy on the edges, while staying nice and soft on the inside. They pair perfectly with a big pot of tea.

• 2/3 cup unsalted butter, softened
• 1 cup powdered sugar
• 2/3 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 3 cups cake flour* (spooned into cup and leveled)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest**
  
  Topping:
• 1 cup powdered sugar
• 2 teaspoons lemon zest

*If you don’t have cake flour on hand, you can easily make some. Measure out 1 cup of flour and subtract out two tablespoons. Add in two tablespoons of corn starch. Sift mixture together 4-5 times.
**About half the zest from one lemon

1. Cream together butter and sugars until light and fluffy.
2. Blend in eggs and extracts until well mixed.
3. In a smaller bowl, whisk together cake flour, baking powder, salt, and zest.
4. Stir dry ingredients into wet ingredients, add lemon juice, and mix until just combined.
5. Refrigerate dough for about 20 minutes so it is less sticky to work with. Preheat oven to 325.
6. Scoop dough into 1-inch balls and place 1 inch apart on cookie sheet. Bake for 14-18 minutes, until cookies are just set on the edges. Remove cookies to wire rack and allow to cool for a few minutes.
7. While cooling, whisk together lemon zest and powdered sugar in bowl.
8. While cookies are still warm, roll in powdered sugar mixture.

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Original recipe can be found on this website.
http://www.uncommondesignsonline.com/lemon-cooler-cookies/#St9UhIulUubYui6J.32