Finely grate the zest off both lemons and set aside in a small dish. Slice both lemons in half, squeeze the juice into a small bowl and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and first amount of confectioner's sugar until light and fluffy.

With the mixer running on low, slowly add in the flour and continue mixing until everything is well-combined. Add in 1 tsp of lemon juice and mix a bit more. Add in the lemon zest and continue mixing until it's well-distributed throughout the dough. If the dough still looks crumbly or too dry, add in a bit more lemon juice and mix until the dough comes together in a ball.

Roll the dough out on a lightly floured surface to about 1/8" thickness and cut out with cookie cutters. Keep re-rolling and cutting more cookie shapes until all the dough is used up.

Bake the cookies on a silpat-lined baking sheet at 325° for 12 minutes, rotating your sheet halfway through. Allow the cookies to cool fully on wire racks.

When the cookies are cool, make the glaze by combining the second amount of confectioner's sugar with 3 tsp of the lemon juice. Drizzle over the cookies and allow the glaze to set.