Whip margarine with an electric mixer until creamy. Add ½ c powdered sugar, lemon zest and lemon juice and mix until light and fluffy.

Mix dry ingredients together in a separate bowl and then gradually add to the margarine mixture beating at low speed just until blended.

Cover and chill for at least 1 hour. Drop by tablespoon sized balls onto a parchment lined cookie sheet.

Bake at 350 degrees for 13-15 minutes, or until lightly browned around edges.

Cool on baking sheet for 5 minutes before transferring them to a cooling rack.

For lemon glaze, mix all ingredients and drizzle over cooled cookies.