Add all ingredients (except heavy cream) into a mixing bowl & mix on low for 2 minutes - dough should be crumbly but starting to come together⁠

Add heavy cream and mix for 30 seconds⁠

Shape dough into a disc and wrap in cling wrap, refrigerate for 20 minutes & preheat oven to 330F⁠

Roll out dough to approx 1/4 inch thickness

Using a cookie cutter, cut the dough & place onto a parchment lined baking tray

Place in the freezer for 5 minutes

Bake for 13 minutes at 330F

Turn oven down to 300F, rotate the pan and continue to bake for another 10 minutes, or until you start to see it lightly brown on the outside (like really just a touch)⁠

Add icing sugar, lemon juice, and milk in a small bowl. Mix to combine.

If you need a thinner consistency, add an additional 1 tsp milk.

Dip the cookies in the glaze, or drizzle it on top.