Lemon-On-Lemon Iced Cookies

• 2-1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon grated lemon zest
• 1 cup cold butter, cubed
• 1 cup confectioners' sugar
• 1/2 teaspoon grated lemon zest
• 4 to 6 teaspoons lemon juice

1. Preheat oven to 325u0b0. In a large bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Transfer mixture to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half.
2. On a lightly floured surface, roll or pat each portion into an 8x6-in. rectangle. Cut each rectangle into twelve 2-in. squares; cut squares diagonally in half to form 24 triangles. Place 1-in. apart on ungreased
3. .
4. Bake 15-18 minutes or until golden brown. Remove from pans to wire racks to cool completely.
5. In a small bowl, mix confectioners' sugar, lemon zest and enough lemon juice to reach desired consistency. Drizzle over cookies; let stand until set.

flour, sugar, lemon zest, cold butter, sugar, lemon zest, lemon juice

Taken from www.tasteofhome.com/recipes/lemon-on-lemon-iced-cookies/ (may not work)