Lemon Almond Flour Cookies

In a large bowl, cream butter and sugar together until light and fluffy (about 2 minutes) with a hand mixer or standing mixer. Add in vanilla, lemon extract, egg, lemon zest, and lemon juice and whisk again until combined. 2. Add almond flour, baking soda and salt to wet ingredients and stir using a spoon until just combined. 3. Chill dough for at least one hour: Preheat oven to 350ºF and line baking sheet with parchment paper. 4. Using a Tablespoon scoop the dough, roll into a ball and place onto the baking sheet. Bake for 12-14 minutes until edges are slightly browned. 5. Remove from the oven and cool cookies for 5-10 minutes before transferring to a cooling rack. These cookies are very delicate so will break if you transfer them while still hot. 6. While cookies are cooling, make lemon glaze by adding powdered sugar and lemon juice in a medium bowl. Stir to combine. You may need to add in more lemon juice if the glaze is too thick (start with one teaspoon at a time). Glaze should be somewhat thick. Frost each cookie with the lemon glaze. Sprinkle additional lemon zest on top if you prefer. 7. Let cookies sit for about 5 minutes until icing has set and serve.