3/4 cup butter, softened
1/3 cup confectioners' sugar
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest
1 cup confectioners' sugar
1/2 teaspoon lemon extract or 1 tablespoon fresh lemon juice
1 tablespoon milk
Cream butter and sugar until smooth. Gradually stir in flour and cornstarch, mixing until smooth. Blend in lemon juice and zest. Divide dough in half and shape into two rolls.
Wrap tightly in plastic wrap or wax paper and chill overnight or at least two hours.
Slice dough into 1/4-inch slices and place at least an inch apart on an ungreased baking sheet.
Bake for 10 to 12 minutes at 350 degrees F or until cookies are set (cookies will not brown).
Remove cookies from baking sheet to a wire rack to cool completely.
For the glaze, whisk sugar with lemon extract. Add enough milk to form drizzling consistency. Drizzle cookies lightly with glaze in a zigzag fashion. Allow to stand for at least 30 minutes.
Yield: 4 dozen cookies
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