Glazed Lemon Cookies

Makes 3 dozen

Dough:
2 cups plus 2 tablespoons cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon plus 1 teaspoon grated lemon zest (colored part of peel)
3/4 cup confectioners' sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract

2 tablespoons fresh lemon juice
12 tablespoons (1-1/2 sticks) cold unsalted butter, cut into 12 pieces

Glaze:
6 tablespoons confectioners' sugar
2 1/2 teaspoons whipping cream
2 teaspoons fresh lemon juice

1. Prepare the dough: Place cake flour, baking powder, salt, lemon zest, confectioners' sugar and granulated sugar in a food processor fitted with the steel blade. Process for 10 seconds.

2. Combine vanilla and lemon juice; set aside.

3. Uncover food processor and scatter butter over the flour mixture. Replace cover, turn machine on and add vanilla-lemon juice mixture through the feed tube. Process until the dough just comes together, about 45 seconds.

4. Spread a 24-inch length of wax paper on a work surface and dust with flour. With well-floured fingers, shape the dough into a rough log about 18 inches long and place it along one long side of the wax paper. Roll up the log in the wax paper and twist the ends of the paper to seal. Refrigerate dough for 2 hours.

5. Remove dough from the refrigerator. Leaving it wrapped in wax paper, gently roll the log back and forth on a hard work surface to round it. Refrigerate again until firm, about 3 hours or overnight.

6. Unwrap log and cut it into 1/2-inch-thick slices. Place cookies, 2 inches apart, on ungreased baking sheets.

7. Bake in a preheated 325-degree oven until the edges are golden, about 12 to 15 minutes. Transfer cookies to wire racks and let cool completely.

8. Make the glaze: Place confectioners' sugar, whipping cream and lemon juice in a small bowl. Stir vigorously until smooth. Spread glaze over tops of cooled cookies. Glaze will harden in about 2 to 3 hours.

9. Store cookies in an airtight container, separating the layers with wax paper. Store in the refrigerator for up to 2 days or freeze for up to 2 weeks. Let cookies come to room temperature before serving.