3/4 c. butter, softened1/2 c. 10X sugar1 tbsp. grated lemon rind1 c. flour1/2 c. cornstarch:

1. Beat butter and 10X sugar in medium size bowl until blended. Beat in rind.

2. Mix together flour, cornstarch in small bowl. Stir into butter mixture until well blended and smooth. Wrap dough in plastic wrap and chill 1 to 2 hours until firm enough to handle.

3. Form dough into log. Roll in a mix of equal granulated sugar and sparingly. Wrap in wax paper (to keep shape, cut tube from paper towel roll), chill at least 4 hours or overnight.

4. To bake: preheat oven to 375 degrees.

5. Cut dough into 1/4 inch thick slices. Place 1 inch apart on ungreased cookie sheet. May rewrap dough and refrigerate.

6. Bake 10 to 12 minutes.

7. Drizzle with icing.

LEMON ICING:

Place 1/2 cup 10X sugar in small bowl. Gradually stir in enough lemon juice to make a glaze. Pour over cookies. Yield: 3 1/2 dozen.