I found this recipe over at Barbara Bakes, and knew right away that I just had to try it. They are so very good! You can find the recipe from her site, right here. I took it up a little notch, and rolled them in granulated sugar before baking, to counter-balance the tartness of the icing. I think it gave them that little extra boost to make them even better. Edited to add that the next time I make these, I'd probably bake them a little longer, to make them a little more crisp.
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, at room temperature
1 tbsp finely grated lemon zest
1 1/3 cups granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 tsp lemon extract
1 (4 oz) pkg Lemon Drop candies, crushed
1 1/2 cups powdered sugar
3 tbsp lemon juice (use real lemon juice, not the bottled kind)
Place the candies in a heavy-duty plastic bag and finely crush them with a hammer or meat mallet. Set aside. In a bowl, stir together the flour, baking soda and salt, mix well and set aside. In another large bowl, combine the sugar and lemon zest and mix with an electric mixer for 30 seconds. Add the butter and mix on medium speed until pale and fluffy, ab out 1 minute. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon extracts and beat until well combined. Beat in the four mixture, in thirds, beating only until combined. When you are ready to beat in the last third of the flour mixture, stir the crushed Lemon Drops into it, mixing until evenly disbursed. Beat this into the cookie dough, only until combined. Do not over mix.
Line your cookie sheets with parchment paper and roll the dough into small balls (I would say they were about the size of a quarter) and quickly roll in granulated sugar. Place on cookie sheets. With the size I made mine, I fit 12 on a sheet, but the cookies do spread out as they bake so if you are making them larger, place fewer on the cookie sheets. Bake 350 degrees, 7-8 minutes, or if making them larger, probably 9-10 minutes, OR just until they are lightly browned around the edges.
Meanwhile, mix together the powdered sugar and lemon juice and spread thinly on the warm cookies. allow icing to completely set before storing in a plastic container.