Rub the lemon zest into the sugar. Cream the butter and sugar. Beat in the egg, lemon juice and vanilla extract.

In a separate bowl sift together the flour, salt, baking powder and baking soda.

Combine the wet and dry ingredients.

Chill the dough for a few hours or overnight.

Roll the dough into 1-2 inch balls and bake in a preheated oven at 180 celsius for 12-15 minutes.

When the cookies are done, allow them to cool on the rack for 5 minutes before placing on a wire rack to cool entirely.

While the cookies are cooling, prepare the lemon glaze: Grate the zest of one lemon. In a separate bowl, squeeze the juice of one lemon and discard the seeds. Sift in 2-3 cups of powdered sugar until the desired consistency is achieved.

Dip the top of each cookie into the lemon glaze. Sprinkle the cookies with the grated lemon zest.