1 c. butter, softened
1/3 c. sifted 10X sugar
1 1/4 c. flour
1/3 c. cornstarch

Cream butter, add sugar and beat well. Gradually add flour and cornstarch, beat until smooth. Drop mixture by level teaspoons onto ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool completely and frost with lemon frosting. Yield: Approximately 6 dozen.

LEMON FROSTING:

1/4 c. butter, softened
1 1/2 c. 10X sugar
2 tbsp. lemon juice
1 tbsp. grated lemon rind

Cream butter; gradually add 10X sugar and lemon juice, beating until smooth. Stir in lemon rind.