In a large bowl, cream together the 1 cup of butter, ¾ cups of sugar, and the zest of 2 lemons until light and fluffy. Stir in the 2-3 tablespoons of lemon juice with a spatula.

Add the 2 cups of flour and pinch of salt into the butter mixture and mix until just combined.

Shape the dough into a 6 ½ inch log. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm. You can also freeze for later.

About 15 minutes before baking, preheat to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.

Remove dough from the fridge. Slice logs into ¼-inch rounds and place on the baking sheet about 1 inch apart. Bake for 12–15 minutes, until the edges are just starting to turn golden.

Let cookies cool completely on a wire rack before dipping them in glaze, otherwise the cookie will absorb the glaze or it will all drip off completely.

Add 1 cup of powdered sugar to a small bowl. Whisk in the lemon juice, starting with 1 tablespoon. Add water just a little at a time until the glaze is smooth and pourable but still thick enough to set. Taste as you go to determine if you need more lemon or if you need to cut the tanginess with water. Dip the tops of or drizzle over completely cooled cookies.