Citrus Sugar Cookies

Stir together flour, baking powder, and salt. Set aside.

Place butter and sugar in large bowl of electric stand mixer and beat with the whisk attachment until light in color. Add egg, zest, and juice and beat to combine.

Switch to the paddle attachment. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.

Divide the dough in half, wrap in waxed paper, and refrigerate for at least 1 hour.

Preheat oven to 350 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar.

Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling area with powdered sugar, and roll out dough to 1/4-inch thick.
If dough has warmed during rolling and cutting, put it back in the fridge to chill.

Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges.

Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.

Whisk together your glaze ingredients and immediately brush it on your cookies. Sprinkle your cookies with sanding sugar if desired before the glaze dries.