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for the cookies
Cream butter, lemon zest and juice until fluffy. In separate bowl, sift
dry ingredients and mix into butter on low speed.
Divide in half. Shape each half into an 8×1 inch log and roll in
plastic wrap. Refrigerate for 2 hours.
Cut into ¼ inch rounds. Bake at 350 F for 12 minutes. Cool and
frost.
for the frosting
On low speed, mix the cold butter with electric mixer (use paddle
attachment for a stand mixer) until smooth. Slowly add
confectioners’ sugar until blended. Beat in the lemon zest and juice.
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