Ingredients
3/4 cup butter, softened1/3 cup confectioners’ sugar2 teaspoons lemon juice1 cup all-purpose flour1/2 cup cornstarch1 teaspoon grated lemon zestLEMON FROSTING:1/4 cup butter, softened1 cup confectioners’ sugar2 teaspoons lemon juice1 teaspoon grated lemon zestGARNISH:Additional grated lemon zest, optional
Preparation
In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well.
Shape into a 1-1/2-in. roll; securely wrap in waxed paper. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets.
Bake at 350° until edges are golden brown, 10-12 minutes. Gently remove to wire racks to cool completely.
For frosting, in a small bowl, beat butter until fluffy. Add the confectioners’ sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.
