Iced Lemon Cookies
1 cup butter, softened
1/3 cup powdered sugar
1 ¼ cup flour
½ cup cornstarch
In a medium bowl, cream the butter and add the sugar gradually, beating well. Gradually add the flour and cornstarch, beating until smooth. Drop the mixture by level teaspoonfuls onto ungreased baking sheets. Bake at 350 for 10-12 minutes. Do not over bake. Cookies will not brown on top.
Cool slightly on baking sheets, then remove to wire racks to cool completely. Ice when cool.
Icing:
¼ cup butter, softened
1 ½ cup powdered sugar
2 T. lemon juice
1 T. grated lemon rind
For icing in a small bowl cream the butter and gradually add the powdered sugar and lemon juice beating until smooth. Stir in the lemon rind.