Shape the dough into a log and roll to smooth the edges. Wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 350°F. Unwrap the shortbread log and slice into 1/4 inch rounds (or thicker if you prefer) and place onto cookie sheet. Bake about 10-12 minutes and until slightly golden. Cool.
Mix together powdered sugar and lemon juice. Add a few more drops of lemon juice if mixture is not runny enough.
Spoon glaze onto cookies and add decorations, if desired. Allow icing to harden for several hours. Store in an airtight container.