In a bowl, sift together flour, baking powder, and salt, set aside.

In another bowl, using a mixer, cream together butter and sugar until light and fluffy. Add in lemon juice, milk, eggs, vanilla, almond milk and lemon zest optional and continue mixing until combined.

Add 1/2 of the dry mixture to the wet mixture and mix. Add rest of the flour and mix together until combined.

Using a medium size cookie scoop, drop scooped cookies out on parchment paper lined baking sheet and bake about 8-10 minutes, or until cookies do not sink or imprint when lightly touched on top. Do not over-bake. Cookies should not be brown.

In a shallow bowl, mix powdered sugar and lemon juice in a bowl. Add in milk and continue stirring until mixed well and it's a nice thick consistency, yet pourable.

Dip cooled cookies in icing and allow to set on a cookie rack.

After icing has set, seal cookies for keep soft.