Thanks, team. I wrote this morning before heading to my exercise class
and came home to the answer in time for me to bake. I'll post again
when they come out of the oven.

The recipe I'm using is from Joy of Cooking. It calls for:

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla (I used 2)
1/2 teaspoon grated lemon zest (I used the zest of 3 lemons)
1 1/2 cup flour
1 1/2 teaspoons baking powder.

For today, I'll go with Wayne's idea of brushing them with lemon juice,
then pressing on a little sugar. I won't dip them in the juice because
I don't want juice on the bottom. I'm fairly certain that would burn or
stick to the pan.

For the future, I love the idea of stirring the zest into sugar. In
fact, I often zest oranges and lemons and freeze it. I might switch to
zesting them and storing them in sugar.

I'll look into extract and oils but have never loved the taste. It
doesn't taste horrible, but it has a sort of flavor that I can only
describe as artificial. Maybe I've been buying the wrong stuff.

The frozen concentrate lemonade is a good one too. I've used it in
cakes and will consider it for cookies.

Now I'm off to bake.

--Lia