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Lemon Cookies
3/4 cup butter, softened
1/3 cup powdered sugar
1 teaspoon lemon juice
1 1/4 cups flour
1/2 cup cornstarch
frosting:
1/4 cup butter, softened
3/4 cup powdered sugar
1 teaspoon lemon juice
1 teaspoon grated lemon peel
1 -3 drops yellow food coloring, optional
In a large bowl, cream butter and powdered sugar until light and
fluffy; beat in lemon juice. Combine flour and cornstarch;
gradually add to the creamed mixture. Shape into two 8 inch
rolls; wrap each roll in plastic wrap. Refrigerate for 2 hours
or until firm. Unwrap and cut into ¼ inch slices. Place 2 inches
apart on cookie sheet. Bake at 350 degrees for 8- 12 minutes or
until the cookies are firm to the touch. Remove to wire racks to
cool.
For frosting, in a small mixing bowl, combine butter, conf.
sugar, lemon juice, lemon peel and food coloring; beat until
smooth. Frost cooled cookies.
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