Tangy Lemon Cookies by Jennifer H.

1 c. soft butter

1/2 c. powdered sugar

1 Tb. lemon powder

1/8 tsp. lemon oil

1/2 tsp. salt

1 tsp. vanilla

1 large egg yolk

1 1/2 c. flour

1/2 c. cornstarch

Beat butter, sugar, lemon powder, lemon oil, salt, and vanilla until blended.  Mix in egg yolk, flour, and corn starch until well blended.  Shape into 1 inch balls and place on cookie sheet, flatten if desired.  Bake at 375 for 10 to 12 minutes or until edges are just slightly brown.

Frosting

1/4 c. melted butter

1 Tb. lemon powder

1 1/2 to 2 c. powdered sugar

yellow food coloring (optional)

Beat ingredients together, adjusting consistency as needed with milk or powdered sugar.  Spread small amount on each cookie.  If desired, frosting can be used to make sandwich cookies.