1. Preheat oven to 350º
2. In a large bowl beat butter, sugar, lemon juice, and lemon zest with an electric mixer until well incorporated
3. Beat in eggs
4. In a separate bowl, stir flour and baking powder together
5. Add to butter mixture, and stir until just mixed
6. Cover dough and refrigerate for an hour
7. To form knots, roll a walnut sized piece of dough into a 5” long log and spiral into a circle. If I’m feeling lazy, I just make balls and flatten them slightly – nobody really notices once they’re iced. 
8. Place on cookie sheet and bake for 15-16 minutes until the edges start to turn golden brown
9. Remove from oven and let cool on a wire rack

For the icing: 

1. Melt butter over low heat.
2. Add lemon juice and stir in powdered sugar. 
3. You should have a glaze that you can drizzle while it’s warm. If icing is too thick, add a drop of water at a time until you reach the right consistency. If it’s too thin, add a little extra powdered sugar (humidity in the air, or the difference in measuring cup/spoon sizes can make a difference in your consistency!)
4. Dip each cookie top into icing, or drizzle icing over cookies with a spoon. 
5. Top with lemon zest or sprinkles if desired.
6. Enjoy!