Lemon Cookies

These cookies are amazing. They also are very easy to make. The one thing I did do differently than the recipe is to just roll the dough into small balls after they were refrigerated the and then flatten them on the pan. The log seemed a little hard to do with this dough, but maybe it was me.

Ingredients
3/4 cup (1 1/2 sticks) butter, at room temperature
3/4 cup sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 cup confectioners' sugar
2 tablespoons fresh lemon juice, plus more if necessary
1 teaspoon grated lemon zest

Preparation
With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.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.Heat oven to 350° F. Slice the 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. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.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.