In a large bowl with a wooden spoon mix together the butter, sugar and zest. Add the sifted flour mixture a little at a time, stirring between additions. Once the dough starts to come together (even if you haven't add all the flour), move to a flat surface and knead into a compact ball. (If you need extra flour add one tablespoon at a time, if the dough is too crumbly add more butter, a little at a time).
Shape the dough into a ball, wrap in plastic and refrigerate 2 hours. You can also shape the dough into a log or two, refrigerate then slice and bake.
On a lightly floured surface roll out the dough to about 1/4 inch thickness and cut out cookies. Place cookies on a parchment paper lined cookie sheet and refrigerate for about 15 minutes.
Pre-heat oven to 350F (180C).
Bake cookies for approximately 12 minutes. Let cool completely before drizzling with glaze. Enjoy.
In a small bowl combine powdered sugar, lemon juice and cream, if too thin add more sugar too thick add either more lemon juice or cream.
If the dough is too hard out of the fridge, then you can either let it warm up a bit on the counter or cut the dough into two parts and warm it a bit by gently kneading, to make it easier to roll.