Cookies:

3/4 cup butter (soft)
1/3 cup icing sugar
1 tsp. grated lemon zest
1 TBLSP. fresh lemon juice
1 1/2 cups flour
1/3 cup cornstarch

In a large bowl, cream butter and sugar.
Mix in Lemon zest and Juice.
Add Flour and Cornstarch
Mix thoroughly.

Divide dough into four pieces (this makes it easier to handle)
SHAPE EACH PIECE INTO A 1″ ROLL.

Wrap each roll in plastic wrap and refrigerate for at least 1 hour. You can keep these rolls in the fridge for two or three days and up to one week, (as long as it is well wrapped) before baking.
When you are ready to bake them, preheat oven to 350.

unwrap plastic and slice cold rolls (they slice very easily when they are cold) into approximately 1/8 inch rounds. They can be slightly wider but not any thinner.
Place rounds approximately two finger widths apart on parchment lined baking sheets.  As a matter of fact, because of the butter content, you really don’t need to line the baking sheet, but I always prefer to line my sheets.

Bake for approximately  8 minutes or until set, in 350 oven. They should NOT be brown and they will still be a bit soft when they are baked. When they cool they will crisp up..

Cool completely

Icing:

3/4 cup icing sugar
1/4 cup butter (soft)
1 tsp. grated Lemon zest
1 tsp. fresh lemon juice

In a small bowl combine sugar, butter, lemon zest and juice.
Beat until light and fluffy.

place a small blob (maybe 1/4 tsp. and maybe 1/2 tsp. It should not squirt out the sides when the top is placed but there should be enough to that it is tasty) of icing on one cookie and top with another.

serve immediately or place in plastic container that is lined with plastic wrap or waxed paper, that can be folded over the cookies and freeze until you are ready to use them.