1 c. butter
3/4 c. confectioners' sugar
2 tbsp. fresh lemon juice
1/2 tsp. grated fresh lemon peel
1 1/2 c. sifted all-purpose flour
3/4 c. sifted cornstarch

Cream butter, sugar, lemon juice and peel; sift together flour and cornstarch and stir into creamed mixture. Chill about 2 hours. Form dough into small balls (1/2 teaspoon rounded). With a glass, press dough to 1/8 inch thickness on ungreased cookie sheets. For tea size cookies, place 6 x 8 on 3 cookie sheets = 12 dozen, 1 1/2 inch diameter. Bake at 350 degrees for 8-10 minutes to set (will not brown). Cool and ice.

PASTEL ICING:

2 1/2 c. sifted confectioners' sugar
1 tbsp. soft butter
3 tbsp. lemon juice
Red, green & yellow food coloring

Blend sugar, butter and lemon juice until smooth. Divide into cups and add food coloring to make desired color. Spread thinly on cooled cookies. Store cookies, between wax paper, in airtight containers. Flavor best when served within a week.