For the cookies:
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
For the glaze:
3 cups confectioners' sugar
7 to 8 Tbsp fresh lemon juice (4 lemons worth)
1/4 cup plus 2 Tbsp nonpareils for sprinkling
To make the cookies:
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.
Now make the glaze:
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!