Lemon Meltaways

A picture perfect Christmas cookie from the Oregonian in 2005. They really do melt in your mouth. Yield is about 3 dozen.

3/4 c butter (1-1/2 cubes)
1/3 c powdered sugar
1/2 c cornstarch
1 1/4 c all purpose flour
1 teaspoon grated lemon zest
1 Tablespoon lemon juice

ICING
1/4 c butter (1/2 cube)
3/4 c powdered sugar
1 teaspoon grated lemon zest
1 teaspoon lemon juice

Cream butter until light and fluffy. Add powdered sugar, cornstarch, flour, lemon zest and lemon juice. Mix until creamy. Do not be alarmed if the dough appears dry at first; it comes together with more beating. Divide dough into two logs and chill.
When dough is firm, preheat oven to 350 degrees. Cut dough into 1/2 inch slices and place on baking sheet. (at this point, I like to gently use a fork to make a slight imprint). Place on baking sheet, bake for 10 minutes and cool before icing.

To make icing: cream butter. Add powdered sugar, lemon zest and lemon juice and mix until mixture is spreadable.