Cookies

¾ cup butter, softened
1/3 cup Dixie Crystals confectioners sugar
1 ¼ cups all -purpose flour
½ cup cornstarch
1 tbsp. fresh lemon juice
1 tsp. freshly stripped lemon zest

Beat butter with confectioners sugar until smooth.  Whisk flour with cornstarch and gradually stir into butter mixture.  Blend in the lemon juice and lemon zest.

Divide dough in half: shape into two rolls.  Wrap tight in plastic wrap and chill well, at least one hour or over night.

To bake, preheat oven to 350 degrees and arrange oven rack to center position.  Slice dough into ¼ inch slices and place about 1 inch apart on an ungreased baking sheet.  Bake 10-12 min. or until cookies are set.  Cookies will not brown.  Move cookies to a rack and cool thoroughly before glazing.  Recipe yields about 4 ½ dozen cookies.

Glaze

1 ½ to 2 cups Dixie Crystals confectioners sugar
½ tsp. lemon extract
cream or milk to form a good drizzling consistency

Whisk the confectioners sugar with the lemon extract and cream or milk to form a good drizzling consistency.  Arrange cookies over a large rack or on a sheet of waxed paper and scatter drizzle in a zig-zag fashion randomly over the cookies.  Allow cookies to stand until glaze has dried, about 20 minutes or so.
 

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