->Lemonade 02 <-

1/2 cup (1 stick) unsalted butter, room temperature

1 Tbsp lightly packed finely grated lemon rind

1/4 tsp almond extract

1 cup all purpose flour

1/2 cup confectioner's sugar

1 Tbsp cornstarch

1/4 tsp salt

2/3 cup confectioner's sugar

2 to 2 1/2 tsp strained lemon juice

Cream butter until light. Beat in lemon rind and almond extract

Sift together dry ingredients, add to butter mixture and combine

thoroughly. Divide dough into 2 equal portions, roll lightly into cylinders 1 1/2 inches in diameter. Flatten ends neatly, wrap in

plastic film and refrigerate until very cold and firm, approximately

2 hours.

Preheat oven to 350F. Lightly grease baking sheets. Using serrated

1/4 to 1/8 inch thick.

8 to

minutes, or until edges are just barely golden brown and firm to

touch, centers will still be pale. Place on wire racks to cool.

Prepare icing: mix both ingredients until forms a glaze. Brush on

surface of cookies with pastry brush. Allow to cool completely and then cover loosely to store.