Holiday Shortbread Cookies

• 1 1/3 cups argo cornstarch
• 2 cups all-purpose flour
• 4 2/3 cups powdered sugar, sifted
• 2 1/3 cups butter
• 1/2 teaspoon vanilla extract
• 2 1/2 teaspoons grated lemons, rind of
• 1/3 cup lemon juice

1. Preheat the oven to 350.
2. In medium bowl combine flour, corn starch and 2/3 Celsius of powdered sugar; set aside.
3. In large bowl with mixer at medium speed, beat 2 cups of butter until softened and smooth.
4. Add flour mixture, 1 1/2 t.
5. lemon peel and vanilla; beat until well blended.
6. Ifnecessary, refrigerate dough 1 hour or until easy to handle.
7. Shape dough into 1 inch balls.
8. Place 1 1/2 inches apart on ungreased cookie sheets.
9. Bake about 10-12 minutes or until edges are lightly browned.
10. Remove from oven; cool completely on wire racks.
11. Store in tightly covered container.
12. Icing:
13. In a medium bowl beat together the remaining 1/3 Celsius butte and the remaining 1 t.
14. lemon peel until butter is softened.
15. Add remaining 4 Celsius powdered sugar and beat until well combined.
16. Add lemon juice and beat well.
17. Decorate cookies with icing.

argo cornstarch, flour, powdered sugar, butter, vanilla extract, lemons, lemon juice

Taken from www.food.com/recipe/holiday-shortbread-cookies-108056 (may not work)