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 teaspoon vanilla
2-1/2 teaspoons grated lemon peel
1/3 cup lemon juice
• Preheat the oven to 350°. In medium bowl combine flour, Argo Corn Starch and 2/3 cup of confectioners' sugar; set aside.
• In large bowl with mixer at medium speed, beat 2 cups of butter until softened and smooth. Add flour mixture, 1-1/2 teaspoons of 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 sheets.
Bake about 10--12 minutes or until edges are lightly browned. Remove from oven; cool completely on wire racks. Store in tightly covered container.
• For icing, in a medium bowl beat together the remaining 1/3 cup butter and the remaining 1 teaspoon lemon peel until butter is softened. Add remaining 4 cups powered sugar and beat until well combined. Add lemon juice and beat well. Decorate cookies with icing.
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