Sift together the flour and salt and set aside. Cream the butter and sugar with an electric mixer on medium speed for about 3 minutes, until fluffy. Add the lemon zest and juice followed by the egg yolk. With the mixer on low speed, slowly add the dry ingredients and mix until just incorporated. 

Divide the dough in half. Roll out each half on parchment paper lightly sprinkled with flour. Roll the dough in any shape to about 1/4-inch thick. Place the sheets of parchment paper with the dough on them on a baking sheet. Cover each baking sheet with plastic wrap and place them in the fridge to chill for 2 hours. 

Take the dough out of the fridge. Lift the parchment paper off the tray and onto the counter. Carefully run a long knife carefully between the parchment paper and the cookie dough. Use cookie cutters to cut out the cookies. Place the cookies 2  inches apart on parchment paper lined baking sheet. Re roll dough and cut out cookies, using up all the dough. 

Chill cut out cookies in the refrigerator 20 additional minutes. Preheat oven to 350 Fahrenheit while the cookies are chilling. Bake for 9-11 minutes or until edges just begin to turn golden brown.

Let cool on the baking sheets for 10 minutes then transfer them to racks to cool completely. 

Once the cookies are baked, melt the white chocolate. Set your microwave to 50% power and heat the white chocolate in the microwave in 30 second intervals. Give it a stir between intervals until the chocolate is melted and smooth.

Dip or dredge 1/3 or 1/2  of each cookie in the chocolate. Use the side of the bowl or a small spatula to gently wipe away excess chocolate from the bottom or edge of the cookie. Place on a wire rack placed over some parchment paper or a baking sheet (this will catch the chocolate that may drip).

 Immediately zest the lemon over the cookies. Allow the cookies to set about 30 minutes.