1. In an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat the butter, sugar, and lemon zest on medium speed until light and fluffy, about 2 minutes. Add in the lemon extract mixing to combine. Scrape down the sides of the bowl to make sure everything is evenly incorporated.
2. Turn the speed down to the lowest setting and add the flour mixture until just combined. 
3. Place a large piece of plastic wrap on the counter and put the dough on top. Shape cookie dough into a rectangular log about 8 inches long by 2 inches wide. Once the log is formed wrap it tightly in plastic wrap and chill for at least 2 hours.
4. When ready to bake preheat oven to 350F/180C and line a baking sheet with parchment paper or a silicone liner or parchment paper, set aside. Slice the chilled dough into 1/4 - 1/2 inch thick pieces, then place the cookies on a sheet 1 inch apart from each other. Bake cookies for 12-16 minutes, rotating the pan halfway thru, and cook until the cookie edges are browned. Let cool for 5 minutes on the tray then transfer to a wire rack to cool completely.

Lemon Drizzle

1. In a bowl whisk together the confectioners sugar and lemon juice. Use a spoon to drizzle the lemon glaze on top of the cooled cookies or dip the cookie halfway into the glaze. If you want add extra lemon zest on top of the drizzle. Let set for 1 hour or put in the fridge to speed up setting time. Store in an airtight container for up to 3 days.