Lemon Lover's Cookies

My friend Sabrina shared some melt-in-your-mouth cookies with me at Christmastime and ever since, I've been anxious to get the recipe. What stuck out to me is that the recipe calls for cornstarch.
Fast forward two weeks -- My brother gave me a gift subscription to Taste of Home magazine. The following recipe, a version of the one Sabrina had, was one of the featured recipes. I finally tried it this afternoon and holy lemony goodness -- these are good, or as my husband would say, De-Lish!

Lemon Lover's Cookies
3/4 cup butter, softened
3 tbsp sugar
2 tsp lemon juice
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 tsp lemon peel, grated

Lemon Frosting
1/4 cup butter, softened
1 cup confectioners' sugar
2 tsp lemon juice
1 tsp lemon peel, grated

1. In small bowl, cream butter and sugar until light and fluffy.
2. Beat in lemon juice.
3. Combine flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
4. Shape into 1 1/2 inch roll; wrap in plastic wrap and refrigerate for 1 hour or until firm.
5. Unwrap and cut into 1/4 inch slices.
6. Place 2 inches apart on ungreased baking sheets and bake at 350 for 8-10 minutes or until edges are golden brown. Cool completely on pans on wire racks.

Frosting
1. In small bowl beat butter until fluffy.
2. Add confectioners' sugar, lemon juice and peel, and beat until smooth.
3. Spread over cooled cookes; sprinkle with additional lemon peel if desired. Let stand until set. Store in an airtight container.

Lessons Learned: This recipe really is as easy as it sounds, and yes, you really need 1/2 cup of cornstarch. That's what makes them melt in your mouth. Some bakers say that their cookies fall apart. I didn't have too many problems with that. A few were too delicate to handle the move from cookie sheet to plate, so they ended up in my mouth. Darn! These cookies remind me of a spring morning. They would be perfect as part of a brunch or tea party. I'd post a picture, but they disappear pretty fast.