Lemon Drop Cookies

1 C. butter -- softened

1/2 C. sugar, confectioner's

1 egg yolk

2 T. lemon juice

1 lemon zest -- grated

2 1/4 C. flour

sugar

Glaze
1/4 C. sugar, confectioner's

1 T. lemon juice

1 drop red food coloring -- whisk together till

Preheat oven to 350F. Line cookies sheets with parchment paper.

In a large bowl cream the butter and confectioners sugar with an electric mixer, add the egg yolk, lemon juice, and zest and beat until smooth. Add the flour and beat until well combined.

Form the dough into 1 inch balls and place them about 2 inches apart on the prepared sheets. Flatten each ball with the bottom of a glass dipped into granulated sugar to keep it from sticking to the dough. Bake the cookies in the middle of the oven for about 13 minutes, or until barely golden.

Transfer to wire racks. As soon as they are cool enough to handle, dip the top of each cookie in lemon glaze and allow to cool completely. store in airtight containers for up to 1 week or in the freezer for up to 2 months.