Preheat the oven to 325℉.
Sift the flour, baking powder and salt together.
Cream butter and sugar together until light and fluffy.
Add room temperature eggs, one at a time, making sure each is incorporated before adding the next.
Add the zest of 1 Lemon, Lemon Juice, Almond and Vanilla extract and mix. Slowly incorporate the dry ingredients, until just combined. Batter should be thick.
Dumped the dough onto a floured surface and knead it a few times into a ball. Cut a piece of dough and roll into a log 1 inch in diameter. Cut 5 inch sections and set aside. Continue to cut 5 inch sections until you have no more dough.
Form each section into an S and place on parchment lined baking sheet 2 inches apart.
Bake at 325℉ for 18-20 mins, until lightly browned underneath. Wait until the cookies have completely cooled before icing.
To make the icing:
Mix all of the icing ingredients and stir until the sugar has dissolved. Using a pastry brush, brush a thin layer of glaze onto each cookie and sprinkle with lemon zest.
Store in an airtight container and enjoy!