Preheat your oven to 400 F. Line baking sheets with parchment paper.
Sift flour, baking powder and salt and set aside.
Blend lemon zest with the sugar, rubbing it together with your fingers.
In a mixer cream the shortening then gradually add the lemon-sugar.
Add egg, lemon juice and water; beat until combined.
Add dry ingredients and mix thoroughly. Dough will be looser and stickier than a traditional cookie dough.
Drop by level tablespoons (cookie scoop is perfect!) onto parchment lined baking sheets. Bake for 8-10 minutes.
Allow to cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
How to Make the Glaze
Combine all three ingredients in a small bowl and stir until smooth.
Use a 1/2-teaspoon measuring spoon to add glaze to the center of each cookie. Use the back of the spoon to gently spread the glaze. Let glaze harden for a couple hours before storing or stacking the cookies.
Have at least 2 lemons on hand to make this recipe.
Whenever you have a recipe that calls for fresh squeezed lemon juice, be sure to zest the lemon skin first. You can store that zest in a sandwich bag in your freezer to use in other recipes. We use lemon zest in lots of things from roasted asparagus to pink lemonade cake!
The consistency of this cookie dough is in between cake batter and cookie dough. That's what gives these cookies their soft, cakey texture.
Rubbing the lemon zest into the sugar before combining it with the other ingredients helps release the lemon oils, enhancing the delicious lemon flavor.