For the cookies:
1 cup butter
¼ teaspoon salt
½ cup powdered sugar
2 teaspoons grated lemon zest
2 cups flour
For the coating:
2 cups powdered sugar
zest of 1 lemon
INSTRUCTIONS
Prepare your sugar coating. Place the powdered sugar and lemon zest in a gallon sized baggie and let it sit. The longer it sits, the more flavorful the sugar will be. Don't let the sugar get too wet from the zest. You can place the zest on to a paper towel and draw out the moisture if you have a lemon that is "juicy".
For the Cookies
Preheat the oven to 350°F.
Beat the butter and salt until soft and fluffy. Mix in the powdered sugar and lemon zest. Finally, add the flour, mixing until well combined.
Using a Cookie Scoop form the dough into 1" balls. Place the dough balls on an baking sheet lined with a silicon mat.
Bake the cookies for 12 to 15 minutes. They should be very light brown on the bottom, and feel set on top.
Remove the cookies from the oven and let them cool on the baking sheets for 3 minutes before transferring.
Place the warm cookies into the baggie of lemon powdered sugar and toss them to coat. Place them on a cooling rack to completely cool, then toss again.