In small bowl, beat 1 cup powdered sugar and 1 tablespoon of the lemon juice with spoon until smooth. If too stiff to drizzle, add additional lemon juice, 1 teaspoon at a time. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; pipe over tops of cookies. Let stand about 1 hour or until icing is set. Store covered in airtight container.