Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 1/3 cup confectioners' sugar

  3. 1 cup all-purpose flour

  4. 1/2 cup cornstarch

  5. 1 teaspoon grated lemon peel LEMON FROSTING:

  6. 1/4 cup butter, softened

  7. 1 cup confectioners' sugar

  8. 2 teaspoons lemon juice

  9. 1 teaspoon grated lemon peel GARNISH: Additional grated lemon peel, optional

Instructions Jump to Ingredients ↑

  1. In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well. Shape into a 1-1/2-in. roll; wrap in plastic wrap. 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° for 10-12 minutes or until edges are golden brown. Gently remove to wire racks to cool completely. 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. Yield: About 3-1/2 dozen.


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