Preheat your oven to 350°F.

Prepare a baking sheet by lining it with parchment paper and set aside.

In a large bowl, combine flour, baking powder, salt, and lemon zest. Mix well and set aside.

In another large bowl, beat together the sugar, butter, and shortening until creamy.

Add the eggs, vanilla extract, lemon extract, and lemon juice to the mixture, blending thoroughly.

Gradually incorporate the dry ingredients into the wet mixture, adding buttermilk to help with the mixing.

Chill the dough for about 1 hour or until it becomes firm.

Using a mini cookie scoop, place dollops of dough 2 inches apart on the prepared baking sheet, as they will spread significantly.

Keep the remaining dough in the refrigerator between baking batches to maintain firmness.

Bake for 10-12 minutes until lightly golden.

Allow the cookies to rest on the baking sheet for 1-2 minutes before transferring them to a cooling rack to cool completely.

For the glaze, mix powdered sugar with lemon juice in a bowl. Add the lemon juice gradually until the glaze reaches a brushable consistency, not too runny.

Brush the glaze over the cooled cookies and sprinkle with additional lemon zest. Work in small batches as the glaze sets quickly.

Store the cookies in an airtight container.