Lemon Sunshine Cookies

Ingredients

• 6 tablespoons unsalted butter, at room temperature
• 1/3 cup sugar
• 1 extra large egg yolk
• 1/4 teaspoon vanilla extract
• 1 cup all purpose flour
• 2 tablespoons buttermilk
• 1 1/2 packed teaspoons finely grated lemon zest
• 1/8 teaspoon salt
• 1/2 cup confectioners sugar
• 2 tablespoons lemon juice

Directions

1. Beat the butter and sugar together in a large bowl until the mixture is pale and fluffy. Mix in the egg yolk and vanilla until everything is smooth and combined. Add the flour and beat just until the dough starts coming together, then add the buttermilk. Beat in the lemon zest and salt until the dough forms. Split the dough into two parts, roll each one into a log that is 1.5 inches wide, wrap both logs in plastic wrap, and chill them in the refrigerator for 30 minutes.
2. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
3. Remove the dough from the refrigerator and slice it into 1/4 inch thick rounds. Place the cookies on the prepared baking sheets and bake until they look dry and are just beginning to turn golden, about 15 minutes.
4. Whisk the confectioners sugar and lemon juice together in a small bowl.
5. Once the cookies are cool enough to handle, dip the top of each one into the glaze. Let them dry for 10 minutes.