Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.

In a mixing bowl (or the bowl of a stand mixer with the paddle attachment) blend the butter and salt on low speed for about a minute.

Add the sugar and mix together and whisk again until combined.

Add the egg and lemon juice to the mixture and mix once again.

Using a rolling pin, roll out the cookie dough on a clean floured surface until you have about an ½ inch thick slab.

Take the larger circle cookie cutter and cut out as many circles as you can.

Place the cut out circles of dough on the prepared baking sheets. Take the excess and repeat the rolling process to finish cutting out the rest of the cookies.

Create an additional inner circle by pressing the smaller cookie cutter into the dough circles about ¼ inch deep. This gives the cookies the look of a true lemon rind.

To make the individual lemon wedges, use a paring knife to create a vertical line straight in the center of each cookie dough circle. Then, score a diagonal line ⅓ of the way to the left of the vertical line and another ⅓ way to the right of the vertical line.

For the finishing touch, create little slits within each of the 6 triangles close to the center of the lemon cookie to recreate the look of lemon seeds.

Place the lemon wedge cookies on a cookie sheet and bake in the oven for 17-20 minutes or until the bottoms have slightly browned.

Allow the baked cookies to cool for about 10 minutes.

Dip the bottom of each lemon cookie into the lemon glaze, coating the lower half of the cookie completely. Let the excess glaze drip off and put them back onto the parchment paper.