Preheat oven to 350. Line a cookie sheet with parchment.
Cream shortening, sugar, eggs, and lemon extract.
Add all the dry ingredients and stir to combine.
Scoop small spoonfuls (about 1 tablespoon) of batter onto the cookie sheet, spacing about 2" apart to allow for spreading as they bake. Bake for 12 minutes in the 350 degree oven. Cookies are done with they have spread flat and tops bounce back when touched.
While baking, combine all the frosting ingredients in a small bowl, whisking or beating with a mixer to combine.
Let cookies cool, and then frost. Enjoy! We love these stored in the fridge or freezer for a thicker frosting texture.
Cookies can be frozen in a single layer and then stored in the freezer in a sealed container for 3+ months.