Lemon Icebox Cookies

1. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter with the sugar and lemon zest until light and fluffy, 4 to 5 minutes.

2. Add the egg and mix until combined, 1 minute more. Add the flour and salt, and mix until fully incorporated.

3. Cut a piece of parchment paper the size of a baking sheet. Place the dough on the long side of the paper. The dough will be sticky, so use the paper to help you roll it into a rounded log shape, about 17 to 19 inches long (which is about the length of a baking sheet) and 1½ inches wide.

4. Once you've formed a log, make sure the dough is completely wrapped in the parchment paper. Refrigerate for at least 2 hours or up to overnight. (Note: The dough can be frozen at this point for up to three months.)

5. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

6. Slice the log of cookie dough into ¼-inch-thick slices and transfer to the baking sheets. Leave at least ¾ inch around each cookie to allow room for spreading.

7. Bake the cookies until they are slightly golden around the edges, 8 to 10 minutes. Cool completely before icing.

8. In a small bowl, whisk the confectioners' sugar with the cream to combine. Spoon 1 teaspoon of the icing on top of each cooled cookie and spread evenly. Garnish with lemon zest. Let the icing set. Store leftover cookies in an airtight container at room temperature for up to a week.