Lemon Snaps

Cookie Dough

• 1 lemon, thin peel only, no pith
• 3 oz sugar
• 8 oz unsalted butter, room temperature
• 1 large egg
• 1 tsp lemon extract
• 7 oz all-purpose flour
• 2 tbsp corn starch
• ¼ tsp baking powder
• ⅛ tsp baking soda
• ⅛ tsp salt

Lemon Glaze Icing

• 12 oz ultrafine sugar, divided
• 4 tbsp freshly squeezed lemon juice (approx. 2 lemons), plus zest, to garnish
• ¼ tsp lemon extract (optional)
• sugar sprinkles