In a bowl, mix together the butter and the cornstarch until they’re well combined. Add in the powdered sugar and extract until it’s smooth. Add in flour and mix until the dough comes together and the flour is all incorporated. Cover and refrigerate 10-15 minutes.

Preheat 350 degrees F.

Scoop out the dough into about ½ tablespoons of dough. I use this small cookie scoop. Roll the dough into a ball and lay them on parchment on a cookie sheet in rows (4 across by 5 rows) fitting about 20 per baking sheet.

Bake for 9 minutes and remove them from the oven. While still hot and fresh, flatten the tops of the cookies by gently pressing them down with the bottom of a glass. Let them sit for minutes before transferring the parchment to a cooling rack.

Let the cookies continue to cool for about 10 minutes before topping with glaze. Spoon the glaze over the tops of the cookies.

Let the cookies cool and set before storing in an airtight container.

Melt 3 tablespoons of butter and stir in 1 teaspoon vanilla bean paste with 3 tablespoons of milk. Whisk in 1 cup to 1.5 cups of powdered sugar. Stir until it’s smooth and the desired consistency is reached. Let the glaze cool slightly before spooning on to the cookies. Top with additional lemon zest, if desired.