Prep Time: 20 mins + chilling | Bake: 10 mins / batch + cooling | Yield: 3 dozen

Ingredients:

3/4 cup butter, softened

3 tbsp sugar

2 tsp lemon juice

1 1/4 cups all-purpose flour

1/2 cup cornstarch

1 tsp grated lemon peel

Lemon Frosting

1/4 cup butter, softened

1 cup confectioners’ sugar

2 tsp lemon juice

1 tsp grated lemon peel

Additional grated lemon peel, for garnish

Instructions:

  1. In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon juice. Combine the flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
  2. Shape into a 1 1/2″ roll; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4″ slices. Place 2″ apart on un-greased baking sheets.
  3. Bake at 350°F for 8-10 minutes or until edges are golden brown. Cool completely on pans on wire racks.
  4. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, lemon juice and peel; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon peel if desired. Let stand until set. Store in an airtight container.