3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon grated lemon peel
1 cup all-purpose flour
1/2 cup cornstarch
1/4 cup colored sprinkles

Lemon Icing:
1 cup confectioners' sugar
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel

In small bowl, cream the 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 for 1 hour or until easy to handle.

Shape into a 1 3/4-inch diameter roll; roll in the sprinkles. Wrap in plastic wrap. Refrigerate for 2 - 3 hours or until firm.

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 small bowl, combine icing ingredients. Spread over cookies.

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