Today it rained. It felt like a "chili" kind of night. But as the sun appeared in the afternoon, it felt like a lemony kind of afternoon. This lemon cookie recipe has been in my recipe box for years. I hesitate to make it often, though, because of it's richness. With a few modifications, I brought the fat and calories to a more reasonable level for those of us watching our weight. Have one or two with a cup of tea for a refreshing afternoon pick me up. It will brighten your day!
2/3 cup butter
1/3 cup powdered sugar
1 cup flour
2/3 cup cornstarch
2 teaspoons freshly grated lemon zest
2 teaspoons freshly squeezed lemon juice
2 tablespoons light tub butter
2/3 cup powdered sugar
Preheat oven to 325 degrees F. In medium mixing bowl, cream butter and powdered sugar. Beat in flour and cornstarch and continue beating until batter holds together.
Roll batter into 1-inch balls and place on ungreased cookie sheet. Flatten balls into discs. Cookies do not spread so they can be close on cookie sheet.
Bake for 12 to 14 minutes, until edges just begin to turn golden. Cool cookies on wire rack. In a small bowl, combine frosting ingredients. Spread on tops of cookies. Makes 30 cookies.