Cream together sugar, butter, lemon zest, and salt by hand or with an electric mixer on low. Add flour to butter mixture, a little at a time. The dough should come together in a stiff ball.

Using fingers, roll out the dough into small balls, about 1 inch in diameter. Place balls about two inches apart on a baking sheet lined with parchment paper. Prick each cookie three times with a fork.

Bake your lemon shortbread cookies at 300 F degrees for about 50 minutes to one hour, until edges are light brown in color. Do not preheat oven, and do not let edges get dark. All you want is a hint of color.

When bake time is finished, move cookies to wire rack to cool completely.

To make the lemon glaze, mix together confectioner’s sugar and lemon juice. Drizzle over cooled cookies. If you like a sweeter cookie, you can double the glaze recipe and dip each cookie.

Once the glaze has set, pack cookies in an airtight container for storage. Use wax paper between layers of cookies to prevent sticking.