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Sift together the flour and salt. Set aside.
In a large bowl with a wooden spoon mix together the butter, sugar and zest. Add the sifted flour mixture a little at a time, stirring between additions. Once the dough starts to come together (even if you haven't added all the flour), move to a flat surface and knead into a compact ball. (If you need extra flour add one tablespoon at a time, if the dough is too crumbly add more butter, a little at a time).
Shape the dough into a ball, wrap in plastic and refrigerate 2 hours. You can also shape the dough into a log or two, refrigerate then slice and bake.
On a lightly floured surface roll out the dough to about ¼ inch thickness and cut out cookies. Place cookies on a parchment paper lined cookie sheet and refrigerate for about 15 - 20 minutes while the oven is pre-heating.
Pre-heat oven to 350F (180C).
Bake the cookies for approximately 12 minutes. Let cool completely before drizzling with glaze. Enjoy.
In a small bowl combine powdered sugar, lemon juice and cream, if too thin add more sugar too thick add either more lemon juice or cream.