Iced Lemonade Wafers
rec.food.recipes/Beth Thomas (2002)
These are really tangy and fresh tasting!

1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp lightly packed finely grated lemon rind
1/4 tsp almond extract
1 cup all purpose flour
1/2 cup confectioner's sugar
1 Tbsp cornstarch
1/4 tsp salt

Icing
2/3 cup confectioner's sugar
2 to 2 1/2 tsp strained lemon juice

Cream butter until light. Beat in lemon rind and almond extract.

Sift together dry ingredients, add to butter mixture and combine thoroughly.

Divide dough into 2 equal portions, roll lightly into cylinders 1 1/2 inches in diameter. Flatten ends neatly, wrap in plastic film and refrigerate until very cold and firm, approximately 2 hours (keeps 1 week refrigerated before using)

Preheat oven to 350F. Lightly grease baking sheets.

Using serrated knife, slice chilled dough into pieces about 1/4 to 1/8 inch thick. Lay about an inch apart on baking sheets.

Bake about 8 to 10 minutes, or until edges are just barely golden brown and firm to touch, centers will still be pale. Place on wire racks to cool.

Prepare icing
Mix both ingredients until forms a glaze. Brush on surface of cookies with pastry brush. Allow to cool completely and then cover loosely to store.