Glazed Lemon Cookies

Serious yumminess from Real Simple magazine....
I am a lover of all things lemon... lemon squares, lemonade, lemon pie, a little lemon in my club soda or water, lemon heads.... the list goes on. So, when I found a yummy cookie dipped in a dee-lish icing of confectioners' sugar and lemon, I thought to myself, "Could there ever be a most betterest cookie for me?? Yum-o, to the kitchen we go!"
The cookies are simple to make and, as always, included many monkey friendly steps. Micah especially enjoyed dipping the cookies in the icing. And, I especially enjoyed dipping my fingers in the icing. :)

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

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.