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1
Preheat oven to 375F
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2
Combine flour, baking powder and salt in small bowl; set aside.
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3
Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy.
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4
Beat in egg, 1 tablespoon lemon peel and vanilla until well blended.
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5
Gradually beat in flour mixture at low speed until blended.
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6
Drop dough by level 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart.
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7
Flatten dough until 3 inches in diameter with bottom of glass that has been dipped in additional granulated sugar.
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8
Bake 12 to 14 minutes or until cookies are just set and edges are golden brown.
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9
Cool on cookie sheets 2 minutes; transfer to wire racks.
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10
Cool completely.
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11
Combine powdered sugar, lemon juice and remaining 1 tablespoon lemon peel in small bowl; drizzle over cookies.
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12
Let stand until icing is set.
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13
Variation: To make smaller cookies, drop 2 tablespoons dough 2 inches apart onto ungreased cookie sheets.
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14
Bake 8 to 10 minutes or until cookies are just set and edges are golden brown.
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15
Cool on cookie sheets 2 minutes; transfer to wire racks.
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16
Cool completely.
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17
Continue with Step 5.
