Ingredients

1 1/2 cups ROGERS ALL-PURPOSE FLOUR
1/4 cup cornstarch
1 cup butter or margarine
1/2 cup icing sugar
1 tsp. lemon extract
1 rind of large lemon, grated
Tangy, melt-in-your mouth shortbread cookies

Instructions

1.Preheat oven to 350°F (180°C).
2.Sift together flour and cornstarch; set aside. Cream butter. Add icing sugar and lemon extract and beat.
3.Add dry ingredients to creamed mixture and beat until fluffy. Add lemon rind and beat.
4.Drop by teaspoon onto ungreased cookie sheet and bake 10 – 12 minutes or until golden. Cool on wire rack.

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