• Preheat oven to 350°F (176C) and line a cookie sheet with parchment paper or a silpat
• In a medium bowl whisk the flour, baking powder, and salt together until well combined
• In a large mixing bowl whip the butter and sugar together until combined. Scrape the sides to make sure that all of the sugar is blended with the butter. Add the aquafaba and blend until just combined. Add the lemon juice, zest, and lemon extract, mix until well blended. Slowly add ⅓ of the flour and ⅓ of the almond milk, one at a time and continue until all of the flour and milk is just combined with the sugar and butter mixture. Let the dough rest in the refrigerator for 15 minutes. This is an important step. Don't skip it or the dough will be too sticky to roll. 
• Scoop out a heaping tablespoon of dough, on the cookie sheet, roll it (SEE NOTE) into a 6-inch log (pat your hands with flour to make it easier) and take one end and wind it into a circle and tuck the end into the center to form a knot. Continue with the rest of the dough and bake for approximately 15 minutes or until the cookies are puffy and beginning to turn a light golden brown. Let them cool completely on a wire rack.

For the glaze:

• Mix the confectioner’s sugar, water, and lemon extract together until if forms a thick glaze. Dollop on the cookies and let the glaze spread out and run down the cookies.
• Enjoy!