I love lemon bars, but I'll take a look for a lemon cookie for you.

Chewy Honey Lemon Cookies

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 cup honey
1/3 cup butter or margarine, softened
1/4 cup granulated sugar
1 tablespoon finely grated lemon peel
1/4 cup egg substitute
1 cup powdered sugar
2 tablespoons lemon juice

1. Preheat oven to 350°F.
2. In a small bowl, combine flour and baking soda. Beat honey, butter, sugar and lemon peel with an electric mixer, in a large bowl, until creamy. Add egg substitute and beat until smooth. Reduce speed to low and gradually stir in flour mixture until blended.
3. Drop dough by rounded teaspooons 2 inches apart on nonstick or lightly greased cookie sheets. Bake for 7 to 8 minutes or until lightly browned. Cool completely on wire racks.
4. While cookies cool, blend powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.

LEMON ICE COOKIES

1/4 tsp. salt
6 eggs
1 c. sugar
1 c. oil
3 tsp. baking powder
1 sm. bottle lemon extract
3 c. flour (more or less)

Beat eggs. Add sugar, oil, extract, salt and baking powder. Add flour as needed until dough is formed. Roll into balls. Bake on ungreased cookie sheet at 350 degrees for 10 minutes (no longer). Ice with colored powdered sugar icing.


LEMON COOKIES

1 c. butter
2 c. sugar
3 eggs
1 c. buttermilk
4 c. flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. vanilla
1 tsp. lemon flavoring

Cream butter and sugar, add beaten eggs, add buttermilk. Stir in flour, baking powder, soda, and flavorings. Refrigerate overnight. Drop by teaspoons on greased sheets. Bake at 400 degrees until cookies are lightly brown. Frost with powdered sugar icing.