Lemon Poundcake Cookies
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (optional, for extra flavor)
Instructions:
Prepare the Cookie Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg until fully incorporated.
Mix in the lemon zest and lemon juice.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Shape and Bake:
Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each cookie with the back of a spoon or your fingers to form a round shape.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Lemon Glaze:
