Preheat the oven to 350F. Line two cookie sheets with parchment paper or silicone baking mats and set aside.

In a medium bowl, beat together butter and salt until light and fluffy.

With a rubber spatula or mixer on low, mix in the powdered sugar.

Once sugar and butter are fully mixed together, add in the lemon zest, lemon extract, and vanilla extract and mix thoroughly.

Add the flour and stir by hand until combined, do not over mix but make sure no dry lumps remain.

Cover bowl and chill in refrigerator for 20 minutes.

Remove cooled dough from the refrigerator and scoop into small balls - a small cookie scoop makes this step go much faster, but using 2 spoons works fine as well.

Briefly and gently roll each ball between your hands to even out the shape and smooth the surface, then place on prepared cookie sheets 1 inch apart.

Bake cookies for 12 minutes, or until they are set enough to hold their shapes, but not browning, then pull out and lightly brush with lemon juice.

Bake cookies for another 8-10 minutes, or until lightly browned around the bottom.

Remove cookies from the oven and let cool on the baking sheet for 5 minutes. When firm enough to handle but still warm, gently roll the cookies in the powdered sugar for topping.

Let cookies cool completely on a cooling rack, about 30 minutes, then dust the remaining powdered sugar over the top of the cookies until fully coated.

Store cookies in an airtight container at room temperature for 1 week or in the fridge for longer storage.