Lemon Sugar Cookies

2 cups sugar
1 cup softened butter
Zest of one lemon
1/4 cup fresh lemon juice
2 eggs
3 1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tarter
Granulated sugar to roll dough in

•  In large bowl, combine sugar, butter, lemon zest, lemon juice, and eggs. Blend until smooth.
• Stir in combined remaining ingredients; blend well.
• Chill 1 hour.
• Preheat oven to 325°.
• Grease cookie sheets.
• Shape dough into 1-inch balls; roll in sugar and place on greased cookie sheets (I like to line sheets with Parchment instead).
• Bake 13 to 15 minutes or until lightly golden edges. (Cookies will be soft in center.)
• Cool slightly, remove from cookie sheet onto racks to cool completely.

Serve plain or make a glaze out of

• 2 1/2 cups powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon softened butter

Stir together and drizzle over the top of the cookies. If glaze is too thick, you can add a bit of water to thin it out.