Preheat the oven to 350.

In medium bowl combine flour, corn starch and 2/3 Celsius of powdered sugar; set aside.

In large bowl with mixer at medium speed, beat 2 cups of butter until softened and smooth.

Add flour mixture, 1 1/2 t.

lemon peel and vanilla; beat until well blended.

[Ifnecessary, refrigerate dough 1 hour or until easy to handle.

]Shape dough into 1 inch balls.

Place 1 1/2 inches apart on ungreased cookie sheets.

Bake about 10-12 minutes or until edges are lightly browned.

Remove from oven; cool completely on wire racks.

Store in tightly covered container.

Icing:

In a medium bowl beat together the remaining 1/3 Celsius butte and the remaining 1 t.

lemon peel until butter is softened.

Add remaining 4 Celsius powdered sugar and beat until well combined.

Add lemon juice and beat well.

Decorate cookies with icing.