In a medium mixing bowl, whisk together 2 cups of all-purpose flour, ½ cup of cornstarch, the zest of one lemon, and a pinch of salt. Set this bowl aside.

In a large bowl, use an electric mixer to beat 1 cup of softened butter with 1 cup of powdered sugar until fluffy, about 3-5 minutes.

Gradually mix in half of the dry flour mixture, followed by 2 tablespoons of fresh lemon juice. Add the remaining flour mixture.

Transfer the dough onto parchment paper and roll it into a log approximately 1.5 inches wide. Refrigerate for about 1 hour.

After chilling, slice the dough log into half-inch rounds. Place on a lined baking sheet, spacing them about an inch apart.

Preheat your oven to 320°F (160°C). Bake for 5 minutes, then increase to 350°F (180°C) and bake for 9-10 more minutes.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

For the glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle over cooled cookies.