adapted from Taste of Home Magazine
makes about 28 cookies. Yummy Lemon cookies with just enough zip.
For the Cookie:
3/4 cup butter, softened
1/2 cup confectioners’ sugar
1 tablespoon grated lemon peel
1 cup all purpose flour
1/2 cup cornstarch
1/4 cup colored nonpareils (or colored sugar)
For the Lemon Icing:
1 cup confectioners’ sugar
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
1. In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the lemon peel. Whisk together the flour and cornstarch. Gradually add the flour mixture to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. Shape into a 1 3/4 in.-diameter roll, and roll it in the nonpareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.
3. Unwrap and cut into 1/4 inch slices. Place 1 inch apart on baking sheets lined with parchment paper. Bake at 375 degrees for 9-11 minutes or until set and edges are lightly browned. Cool slightly and move cookies to wire racks to cool completely.
4. In a small bowl, combine icing ingredients and spread over cookies.