Lemon Lover’s Cookies

Directions

1. 1

   In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in lemon juice. Combine flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well.
2. 2

   Shape into a 1-1/2-in.-diameter 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.
3. 3

   Bake at 350° until edges are golden brown, 10-12 minutes. Gently remove to wire racks to cool completely.
4. 4

   For frosting, in a small bowl, beat butter until fluffy. Add 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.