3/4 cup butter (softened), 1/2 cup confectioners' sugar, 1 T. grated lemon peel, 1 cup flour, 1/2 cup cornstarch, 1/4 cup colored nonpareils.
Lemon Icing: 1 cup confectioners' sugar, 2 T. lemon juice, 1/2 t. grated lemon peel.
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 for 1 hour or until easy to handle.
Shape the cookie dough into 1-3/4" diameter roll; roll in nonpareils (in a large enough pan to contain the nonpareils) coat roll all around. Wrap in plastic wrap. Refrigerate for 2 - 3 hours or until firm.
Unwrap dough and cut into 1/4" slices. Place 1" apart on ungreased baking sheets. Bake at 375 degrees for 9 - 11 minutes or until set and the edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
In a small bowl, combine the icing ingredients. Spread over cookies. Let set out for icing to dry. Store in an air-tight container or cover tray with plastic wrap. Yield: 28 cookies