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Cream butter and powdered sugar in a mixing bowl until light and fluffy. Add the vanilla and lemon zest. Mix in the flour and salt until smooth. Chill for 1-2 hours. Roll the dough gently 1/2 inch thick on a lightly floured surface. Cut into small circles using a roudn cookie cutter. Place on a cookie sheet lined with parchment or foil. Press a small indentation in the center of each circle. Bake at 375 degrees for 15-20 minutes or until light golden brown around the edges. Cool on a wire rack. Place a small dollop of Lemon Glaze on top of each cookie. Makes 24-30 small cookies.
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