Glazed lemon icebox cookies
¾ c. (1 ½ sticks) unsalted butter, at room temp
¾ c. granulated sugar
2 ½ - 3 egg yolks
½ tsp vanilla extract
¼ tsp kosher salt
2 c. flour
1 c. powdered sugar
2 Tbsp. lemon juice
1 tsp grated lemon zest (OK to skip)
With electric mixer, beat the butter and the granulated sugar until fluffy. Add the egg yolks, vanilla, and salt; beat to combine. Gradually add the flour, mixing until just incorporated.
Divide the dough in half and shape into 1 ½ -inch diameter logs. Wrap in wax paper and then plastic wrap and refrigerate until firm, about 30 min.
Heat oven to 350*. Slice the logs into 3/8" thick pieces and space them apart on a baking sheet (lined with parchment paper or a silicone baking sheet. Bake until barely golden, 16-20 minutes. Then transfer to cooling racks to cool completely. (Error on the side of less is better, because you only want the bottom to be slightly golden.)