Glazed Lemon Cookies

1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.
2. In food processor, process granulated sugar and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 pulses. Scatter butter over flour mixture; pulse until mixture resembles fine cornmeal, about 15 pulses. In measuring cup, beat lemon juice, egg yolk, and vanilla with fork to combine. With processor running, add juice mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form ball, 10 to 15 seconds longer.
3. Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogeneous. Shape dough into log about 10 inches long and 2 inches in diameter. Wrap log in parchment paper and twist ends to seal. Chill dough until firm, about 45 minutes in freezer or 2 hours in refrigerator.
4. Line 2 baking sheets with parchment. Remove dough log from parchment and, using chef’s knife, slice dough into 3⁄8-inch-thick rounds, rotating dough so that it won’t become misshapen from weight of knife. Place rounds 1 inch apart on prepared baking sheets. Bake until centers of cookies just begin to color and edges are golden brown, 14 to 16 minutes, switching and rotating baking sheets halfway through baking. Let cookies cool on baking sheets for 5 minutes; transfer cookies to wire rack and let cool to room temperature before glazing.
5. FOR THE GLAZE: Whisk cream cheese and lemon juice in medium bowl until no lumps remain. Add confectioners’ sugar and whisk until smooth.
6. TO GLAZE THE COOKIES: When cookies have cooled, working with one at a time, spread glaze evenly over each cookie with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

GLAZED LEMON-ORANGE CORNMEAL COOKIES
Substitute 1 tablespoon grated orange zest for equal amount of lemon zest and 1⁄4 cup cornmeal for equal amount of flour.

GLAZED LEMON AND CRYSTALLIZED GINGER COOKIES
Process 3 tablespoons finely chopped crystallized ginger along with sugar and lemon zest.