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In a small mixing bowl, cream butter and confectioners sugar until light and fluffy. Beat in lemon peel. COmbine flour and cornstarch, gradually add to creamed mixture and mix well. Cover and refrigerate mixture for 1 hour or until easy to handle. Shape into a 1 3/4 inch diameter roll, roll in nonpareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until film. Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 degrees for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely. In a small bowl, combine icing ingredients. Spread over cookies.
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