Ingredients
3/4 cup butter, softened1/2 cup confectioners’ sugar1 tablespoon grated lemon zest1 cup all-purpose flour1/2 cup cornstarch1/4 cup colored sugar or nonpareilsICING:1 cup confectioners’ sugar1/2 teaspoon grated lemon zest2 tablespoons lemon juice
Preparation
In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in lemon zest. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.
Shape into a 7-in.-long roll (about 1-3/4-in. diameter); roll in colored sugar. Wrap in plastic; refrigerate 2-3 hours or until firm.
Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely.
In a small bowl, mix icing ingredients; spread over cookies. Let stand until set.
