Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.

In a mixing bowl blend together the butter, sugar, and salt – mixing until well combined.

Add the egg and lemon juice to the mixture and mix just until the ingredients are incorporated.

Measure the flour into the bowl and mix together until a dough forms. It shouldn’t be super stiff, but also should not be sticky at all. If it is, you can add an extra ¼ cup of flour.

Roll out the cookie dough on a clean lightly-floured surface to about ½ inch thick slab.

Take your circle cookie cutter and cut out as many circles as you can.

Place the cut-out dough on the prepared baking sheet.

Repeat the rolling out process to finish cutting out the rest of the cookies.

Create a lemon cookie imprint on top using a paring knife and smaller cookie cutter. Create an additional inner circle by pressing the smaller cookie cutter into the dough circles about ¼ inch deep.

Create the lemon wheel look with a paring knife by creating a vertical line straight in the center of each uncooked cookie, then a diagonal line ⅓ of the way to the left of the vertical line and another ⅓ way to the right of the vertical line.

Lastly, create little slits within each of the 6 triangles close to the center of the lemon cookie to recreate the look of lemon seeds.

Bake in the oven for 17-20 minutes or until the bottoms have slightly browned.

While the cookies are baking, whisk together the confectioner’s sugar and lemon juice in a small mixing bowl until a slightly thick glaze is formed.

Add a few drops of yellow food dye and stir.

Once the cookies have been removed from the oven, let them cool for about 10 minutes before decorating.

Dip the bottom of each lemon cookie into the lemon glaze, coating the lower half of the cookie completely.

Let the excess glaze drip off and place it back onto the parchment paper.

Let the glaze harden on the cookie for about 30 minutes.