Lemon Stars

These are deliciously lemony, just the right combination of sweet and tart.  I make them every year at Christmas, but you could use a heart cookie cutter and make them at Valentine's Day or a flower and make them at Easter.  They are especially good with tea.  Try a cup of Earl Grey!

Cookies:                                                          
3 cups all-purpose flour                                    
3 Tbsp cornstarch                                            
3/4 tsp salt                                                        
1-1/2 cups butter, softened (no substitutes)        
1 cup powdered sugar
1 Tbsp grated fresh lemon peel
1-1/2 tsp lemon extract
1/4 tsp almond extract

Glaze:
1-1/2 cups powdered sugar
4 - 5 tsp fresh lemon juice
1-1/2 tsp grated fresh lemon peel
Whisk all together until blended and smooth

Preheat oven to 325.
Combine flour, cornstarch and salt. Set aside.
In large bowl, with mixer at medium speed, beat butter and sugar until creamy.
Beat in lemon peel and extracts.
Reduce speed to low; gradually beat in flour mixture until blended.
Divide dough in half.
Between two 20-inch sheets of waxed paper, roll 3/8-inch thick.
Cut with floured 3-inch star cookie cutter.
Place 1 inch apart on cookie sheet that has been lined with parchment paper.
Bake 15 to 16 minutes, until edges are just golden.
Transfer to wire rack, cool 10 minutes, then glaze the top side of each warm cookie.
(If glaze becomes too stiff to work with, add a little water)
Allow glaze to set, about 20 minutes.


These keep very well at room temp for about one week, or in the freezer for up to 3 months.