1. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the vanilla extract, lemon extract, orange zest and lemon zest to the bowl and incorporate well. Mix the flour with cornstarch, and salt and add to the bowl – mix until just combined. Shape the dough into a log and wrap in plastic wrap. Place in the fridge for at least 1 hour.

 

2. Cut the log into (not too thin) slices and shape those slices into balls. Press your cookie stamp into some flour and press on top of the dough balls to get the pattern on top of the cookies. If the edges are bit wonky you can use a round cookie cutter to clean that up. Remove any flour on top with a brush. Place the cookies on a board lined with baking parchment and place in the fridge for about 30-45 minutes.

 

3. Right before the cookies go into the oven prepare the glaze by mixing the confectioners’ sugar with the melted butter, lemon juice, and lemon zest. The glaze should not be too thick, so add some more lemon juice if needed. Set aside.

 

4. Preheat the oven to 350°F (180°C). Pull the first batch of cookies with the baking parchment onto a baking sheet. Make sure the cookies have some space in between – you might have to space them out a bit and bake some of them later so they don’t touch when spreading while baking. Bake for 12-14 minutes until lightly golden in color. Take out of the oven and let cool down a bit on the baking sheet. As soon as you can touch them, brush the cookies generously with the glaze and let dry and cool down completely on a wire rack. Repeat with the remaining dough/cookies.