• Combine the flour and salt
• Combine the butter, both sugars and the lemon zest in the bowl of a stand mixer and beat on l until smooth, stopping occasionally to scrape down the bowl.
• Add the whole egg; beat on medium speed until well incorporated, then add the yolk and beat until incorporated, stopping occasionally to scrape down the bowl.
• Add the lemon juice and vanilla extract and beat it on low speed until blended
• Add the flour/salt mixture and beat on low speed just until incorporated.
• Divide the dough in half, flatten the dough into disks and wrap in wax paper or parchment paper. Refrigerate until firm, at least 30 minutes and up to 5 days.
• Preheat the oven to 350 degrees F. Line two or three baking sheets with parchment paper or silicone liners.
• Unwrap the disks and roll dough between 2 sheets of parchment paper to a thickness of 1/4".
• Cut with a round/circle cookie cutter and place 1" apart on parchment paper or silicone mat or baking sheet
• Bake one sheet at a time (middle rack) for about 15 to 20 minutes, or until the cookie edges are just golden. Transfer the cookies to a wire rack to cool completely.

For the Lemon Glaze:

• Whisk together the lemon juice, vanilla extract, and confectioners' sugar in a bowl, until smooth.
• Dip the tops of the cooled cookies into the glaze and return them to the rack.
• If adorning your cookies with fresh pansies, do so while glaze is still wet. Just place a trimmed pansy on the glaze, gently pressing each petal into the wet glaze.
• Let the glaze set before serving or storing.