Lemon Thins

Sift flour, baking powder, and baking soda together in a large bowl.

Cream butter and sugar together in a bowl using an electric mixer until fluffy. Mix in lemon juice. Add flour mixture gradually, beating well after each addition.

Form dough into a log shape and wrap with waxed paper. Refrigerate for 3 to 4 hours.

Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.

Slice chilled dough into roughly 1/8-inch slices. Place onto the prepared cookie sheets.

Bake in the preheated oven until edges are set and golden, 7 to 8 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.

Combine powdered sugar and lemon juice in a bowl until smooth. Frost cooled cookies.