Preheat oven to 325 degrees F.  Line 1-2 baking sheets with parchment paper or grease with non-stick spray.

In a mixing bowl, combine powdered and granulated sugar, eggs, vanilla, lemon extract, and salt.

Add all-purpose flour and baking powder until just mixed.  Add 1 tbsp. water and combine until dough forms a ball.

Roll dough into 1-inch balls (about a #50 disher).  Flatten slightly with a flat-bottomed glass. Bake for 15-18 minutes or until cookies are light brown.

Combine powdered sugar and 1/2 tsp. lemonade drink-mix powder in a gallon-size, zip top bag.  When cookies are removed from the oven and still hot, place 4 to 5 of them into bag.  Shake to cover.  Place on parchment paper.  Repeat with remaining cookies.  Repeat with cookies on sheet when done for double-coating. Allow to cool on baking sheets.  Store in an air-tight container for up to 1 week.