1 cup unsalted butter, softened,1/2 cup powdered sugar,2 cups all-purpose flour,Zest of 2 lemons,1/4 teaspoon salt.
Cream together softened butter and powdered sugar until light and fluffy. Add lemon zest and mix well. Gradually add flour and salt, mixing until a dough forms.
Roll the dough into a log shape about 2 inches in diameter. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Remove the chilled dough from the refrigerator and unwrap. Using a sharp knife, slice the dough into rounds about 1/4 inch thick.
Place the sliced cookies on the prepared baking sheet, leaving space between each cookie to allow for spreading during baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For an extra burst of lemon flavor, drizzle the cooled cookies with a simple glaze made from powdered sugar and lemon juice.