- 30
Ingredients
- 1-1/3 cups Argo corn starch
- 2 cups all purpose flour
- 4-2/3 cups powdered sugar, sifted
- 2-1/3 cups butter
- 1/2 tsp. vanilla
- 2-1/2 tsp. grated lemon peel
- 1/3 cup lemo
Preparation
Step 1
Preheat oven to 350 degrees. In a medium bowl, combine flour, starch and 2/3 cup of powdered sugar. Set aside. In a large bowl with mixer on medium speed, beat 2 cups of butter until softened and smooth. Add flour mixture, 1-1/2 tsp. Lemon peel and vanilla. Beat until well blended. If necessary, refrigerate dough 1 hour or until easy to handle. Shape dough into 1 inch balls. Place 1-1/2 inches apart on ungreased cookie sheet. Bake about 10-12 minutes or until edges are slightly browned. Remove from oven and cool completely on wire racks. Store in tightly covered container.
Icing:
In a medium bowl, beat together the remaining 1/3 cup butter and the remaining 1 tsp. Lemon peel until butter in softened. Add remaining 4 cups powdered sugar and beat until well combined. Add lemon juice and beat well. Decorate cookies with icing.