Heat oven to 350°F (325°F for dark pan). Line 13x9-inch pan with foil, extending foil over sides of pan; spray foil with cooking spray.
In large bowl, break up cookie dough. Stir or knead in 1/4 cup nuts, the lemon peel, 1 tablespoon lemon juice and the flour until well blended. Place dough in pan; with floured fingers, press dough evenly in pan.
Bake 17 to 21 minutes or until light golden brown. Cool completely, about 30 minutes.
In small bowl, mix powdered sugar and 2 to 3 tablespoons lemon juice until smooth and desired consistency. Spread glaze evenly over bars. Sprinkle with 1 tablespoon nuts. Let stand until glaze is set, about 10 minutes.
Use foil to lift bars from pan. Cut into 6 rows by 6 rows. Store in tightly covered container.