2 c. all-purpose flour
4 2/3 c. powdered sugar, sifted
1 1/3 c. cornstarch
2 1/3 c. butter
1/2 tsp. vanilla
2 1/2 tsp. grated lemon peel
1/2 c. lemon juice

Preheat oven to 350°F.

In a mixing bowl, combine flour, cornstarch and 2/3 cup of powdered sugar. In another bowl, beat 2 cups butter on medium until light and fluffy. Add flour mixture, lemon peel and vanilla.

Beat only until well combined.

Wrap in plastic wrap and chill for 1 hour or more.

Shape into 1-inch balls and place 1 1/2-inches apart on an ungreased cookie sheet.

Bake 10 to 12 minutes, or until lightly browned. Cool on a wire rack.

In a bowl, beat together the remaining 1/3 cup butter and 1 teaspoon lemon peel.

Beat until butter has softened. Stir in 4 cups powdered sugar and lemon juice and beat well.

Decorate cookies and store in an airtight container.

Food coloring may be added to icing for a decorative tough (just a drop will do).

For variation, sprinkle with coconut or chopped nuts, if desired.