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Preheat oven to 350.
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By hand, using a standing mixer, or a hand mixer, cream together butter and sugar until fully combined. Add in lemon zest, lemon juice, milk, eggs, vanilla, and almond. Stir.
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In a separate bowl, sift together 2 cups of flour, baking powder, and salt.
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Mix dry ingredients into wet.
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Gradually, add more flour (about 1 to 1 1/2 cup) until it is stiff enough to roll out (I usually keep it fairly soft--just enough flour to make it manageable, which for me, is usually 1 cup of flour)
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On a floured or powdered sugared surface, roll out the dough to about a 1/4"; cut with your favorite cookie cutters.
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Bake about 8-10 minutes, or until cookies are done but not browned (cookies are done when puffy and do not sink when lightly touched on top.
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For the icing, mix powdered sugar and lemon juice in a bowl. Add in milk 1 Tbsp at a time, until desired consistency is reached.
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Dip cooled cookies in icing and allow to set on a cookie rack.
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Enjoy!