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For the Cookies:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
2/3 cup sugar
2 large eggs
2 teaspoons zest from one lemon
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
For the Icing:
1 1/2 cups confectioners sugar
3 tablespoons fresh lemon juice, from one lemon
1/4 teaspoon vanilla
Rainbow sprinkles, for garnish
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