Use the paddle attachment with an electric mixer. Beat the sugar and softened butter together. Add vanilla extract and continue to beat. Slowly add the flour and salt into the mixture. Once your mixture looks like dough, form it into a disk and wrap it in plastic. Let chill for at least 3 hours. 

Preheat the oven to 325°. Divide the dough in half, and roll to 1/16 of an inch with wax paper on top and underneath. Use your favorite cookie cutter to punch out the cookies. Prick the cookies gently with a fork or toothpick. Bake for 10-13 minutes, then cool on a baker's rack. To make the glaze, place confectioners' sugar in a medium bowl or liquid measuring cup. Stir in lemon juice. The glaze should be thick, yet pourable. Add more sugar, lemon juice, or water as necessary to achieve desired consistency and flavor. Drizzle the glaze over the cookies, or gently spoon it on top. Decorate the cookies with your favorite edible flowers by placing them gently on wet glaze.