I'll miss you Shoji.
Lemon Cooler Cookies
2 cups unsalted butter, room temperature
1/2 cup powdered sugar
1/2 cup granulated sugar
3 tablespoons grated lemon zest
2 egg yolks
2 teaspoons lemon extract
1/2 teaspoon salt
4 1/2 cups all-purpose flour
Preheat oven to 375 degrees F. Using electric mixer, cream butter in medium bowl until light. Gradually add both sugars and beat until fluffy, stopping occasionally to scrape down sides of bowl. Beat in lemon zest, yolks, extract and salt. Add flour and beat just until blended
Roll dough by tablespoonfuls into balls. Set dough balls onto baking sheets, spacing 3 inches apart. Dip bottom of 2 1/2-inch-round glass into some powdered sugar. Press down onto 1 dough ball, flattening into 1/4-inch-thick round. Repeat with remaining dough balls.
Bake until cookie edges begin to brown, about 10 minutes. Transfer cookies to racks and cool.
Lemon Juice (use to thin to desirable consistency)
Pipe onto cooled cookies