COOKIES:

1 1/4 c. all purpose flour
1/2 c. cornstarch
1/3 c. powdered sugar
3/4 c. butter, softened
1 tbsp. lemon juice
1 tsp. lemon peel

FROSTING:

3/4 c. powdered sugar
1/4 c. butter, softened
1 tsp. lemon juice
1 tsp. grated lemon peel

For cookies, in a large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). Shape dough into two 8 x 1 inch rolls. Wrap in waxed paper. Refrigerate until firm, 1 to 2 hours.

Heat oven to 350 degrees. Cut rolls into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 12 minutes, or until set; cookies will not brown. Remove immediately; cool completely.

For frosting, in a small mixer bowl, combine all frosting ingredients. Beat at a medium speed, scraping sides of bowl often, until light and fluffy (1 to 2 minutes). Spread on cooled cookies.