3 cups all purpose flour, plus more for surface

1 Tbsp baking powder

1 1/4 tsp coarse salt

2/3 cup sugar

1 Tbsp plus 1 tsp finely grated lemon zest

8 ounces (2 sticks) unsalted butter, room temp.

3 large eggs

1 tsp pure vanilla extract

1 tsp fresh lemon juice

3 cups confectioners’ sugar

7 to 8 Tbsp fresh lemon juice (4 lemons worth)

1/4 cup plus 2 Tbsp nonpareils for sprinkling

Preheat oven to 350 degrees

Make the cookies: combine flour, baking powder, & salt in bowl. Pulse sugar & zest in a food processor until combined, about 2 minutes.

Beat sugar-zest mixture & butter in a mixer on medium speed until pale & fluffy (2 minutes).

Add eggs, 1 at a time, beating well after each one. Add vanilla & lemon juice. Reduce speed to low. Gradually add flour mixture, & beat until combined.

Scoop 1 Tbsp dough & transfer to lightly floured surface. Roll dough into a 4 inch rope. Bring ends together, overlapping a little, & press together to form a ring. Repeat with remaining dough. Transfer rings to parchment lined baking sheets about 1 1/2 inches apart. Bake until pale golden on bottoms & edges (about 18 minutes). Transfer to wire racks to cool.

Whisk together confectioners’ sugar & lemon juice in small bowl until smooth. Dip the top side of each cookie into glaze, letting the excess run off. Return cookies to wire rack, glaze side up, & sprinkle with nonpareils. Let dry all the way.

They can be stored at room temp for 3 days & makes about 6 dozen!