7/8 cups butter (room temperature)
1/4 tablespoon salt
1/2 cup powdered sugar
1 1/2 cup flour
1/2 cup cornstarch
1 tablespoon of vanilla
Zest of 1 lemon
In a large bowl cream butter, sugar and salt on medium speed until light and fluffy.
Incorporate lemon zest and vanilla.
Add flour and cornstarch and beat on low until just combined.
Roll dough into approximately 30 balls.
Place on parchment paper lined baking sheets.
Press a fork on each cookie to slightly flatten and leave imprint.
Bake at 300° for approximately 20 minutes.
1 cup powdered sugar
1/4 cup butter
Juice from 1 lemon
Mix ingredients together until smooth and spread over cooled cookies.