Here's what I ended up doing.
Ingredients:The consistency of these cookies is fairly crisp but not crumbly. I might play with it again and try for a more "soft" texture and a richer lemony taste by adding lemon extract and lemon zest. Unfortunately, I didn't have either at hand this evening.
2 cups all-purpose flour
1 cup sugar
2-3 tbsp. Lemon Juice
1/8 tsp. baking soda dissolved in 1/4 cup water
1 tbsp. baking powder
1/2 cup Shortening
2 tbsp. butter
pinch of ground clove
Preheat oven to 350 degrees F. Cream together shortening, butter and sugar. Beat egg thoroughly and add to sugar mixture and mix well. Sift together dry ingredients and add to mixture. Mix fully and add lemon juice and baking soda dissolved in water. Add extra flour if necessary to get dough to consistency to be rolled out. Roll out on floured surface about 1/4 inch thick and cut with cookie cutter or small wine glass. Place on lightly greased cookie sheet or silicone baking pad. Bake 18-20 minutes. Remove from baking sheet and let cool on wire rack.
If you want to make a glaze you can make a quick one using lemon juice and powdered sugar. Drizzle over cooled cookies. Store in airtight container.
Makes about 1 1/2 dozen medium to large size cookies.