• This may be done with a food mixer or by hand with a spoon and mixing bowl. Mix the chopped-up, fridge cold butter with the sugar. This is only meant to combine not cream.
• Once you have buttery/sugary clumps that's enough mixing. All the sugar should be stuck to the butter and that's as much as you need to do.
• Add all the remaining ingredients and combine. You should now have a slightly soft cookie dough. Place in the fridge for at leat 30 minutes but it will be better still, if left overnight.
• Pre-heat the oven to 180C/160C Fan/350F and place the baking tray in the oven to warm up. This will give the cookies a nice firm base.
• Scoop 1 1/2 tablespoon amounts of the dough and gently shape them into balls. Take the baking tray out of the oven - cover it with a piece of baking parchment and space the cookie dough balls out on the top.
• Cook for approximately 12 minutes until they are golden around the edges and set on the top. Once done, leave them for a few minutes before gently moving them on to a cooking rack to finish cooling

To make the Lemon Glaze

• Sift the icing sugar into a bowl to make sure that it is lump free.
• Add the lemon juice and stir until it is combined. It should have a fairly thin consistency.
• If your glaze seems too thin add a little more sieved icing sugar to thicken it.
• Use this to glaze the cookies with - grate a little lemon zest over the top perhaps?