Let your butter sit on the counter until it softens. Wash, zest, and juice 2-3 lemons.

In a large bowl, beat the softened butter and sugar with a hand mixer at medium speed for 2-3 minutes, or until light and fluffy.

Beat in the eggs, lemon zest, lemon juice, and extract.

Whisk together the flour, cornstarch, baking soda, and salt in a small bowl. Add to the wet ingredients and stir until well combined.

Divide the dough into 16 portions and roll each one into a ball. Freeze for 15 minutes.

While the dough balls chill, line cookie sheets with silicone liners or parchment paper. Preheat your oven to 350°.

Place 4 dough balls on a cookie sheet. Bake for 12-15 minutes, or until set.

Let cool on the pan for 8-10 minutes, then transfer to a cooling rack.

To make the glaze, combine the butter, powdered sugar, lemon juice, and zest in a small saucepan. Heat over medium low heat until melted.

Brush the glaze over the tops of the warm or cooled cookies.

If desired, garnish each cookie with half a lemon slice.