In a small bowl combine the granulated sugar and lemon zest. Stir to combine to infuse the sugar with lemon flavour. Save the lemons to juice later for the glaze.

With a mixer with the whisk attachment, beat butter and lemon infused sugar until smooth. Add egg, egg yolk and lemon extract (if using) and beat until smooth.

In a medium bowl combine flour, baking powder and poppy seeds. Switch to a paddle attachment and gradually add the flour mixture to the wet ingredients and blend until combined and a dough forms.

Divide dough into two pieces, form each into a disk and wrap in plastic wrap. Refrigerate for at least 1 - 2 hours or overnight.

Preheat oven to 350 degrees F. Prepare large cookie sheets by lining with parchment paper.

Remove dough from refrigerator and let sit at room temperature for 10 - 15 minutes (or 30 minutes if chilled overnight). Lightly flour a work surface and a rolling pin. Roll out one disk at a time to a 12” circle which should give you a ⅛” thickness. While rolling lightly sprinkle top with more flour as needed.

Cut desired shapes with cookie cutters and transfer the cookies to the prepared baking sheets placing them at least 1” apart. Re-roll the scraps and cut out more cookies.

Bake for 8 - 9 minutes, or just until lightly golden. Remove from oven and let cookies set on the baking sheet for 1 minute before removing to a rack to cool completely.

For the glaze, in a small bowl combine the icing sugar and lemon juice until smooth. Leave cooled cookies on the cooling rack or place them on parchment paper. Drizzle cookies with the glaze in a random zig zag pattern. Immediately sprinkle cookies with desired coarse sugar or sprinkles. Let glaze set for 15 minutes before serving or 1 hour before storing cookies.