Lemon Glazed Lemon Cookies

1. 1

   Beat the butter and sugar until fluffy. Add yolks, vanilla, and salt and beat to combine. Gradually add flour, mixing until just incorporated.

2. 2

   Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.

3. 3

   Heat oven to 350u00b0 F. Slice logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. cool on the baking sheets for 5 minutes, then transfer to racks to cool completely.

4. 4

   In a small bowl, whisk together the confectioners' sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.

5. 5

   To freeze: Instead of refrigerating the dough, freeze the logs for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.

* Per serving · 4 servings · Values may vary.