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Cookies

1 1/3 cups all-purpose flour
2/3 cup cornstarch
 tsp salt
1 cup butter, softened
½ cup confectioners sugar
1 tbsp grated lemon zest
1 tsp vanilla
Colored sanding sugars

Filling

1 cup confectioners sugar
1 tbsp grated lemon zest
1 tbsp fresh lemon juice
2 tbsp light corn syrup
¼ cup butter, softened

Make cookies:

1. Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper or silpat sheet.

2. Whisk together flour, cornstarch, and salt.

3. Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.

4. Put sanding sugars in different bowls. Roll a scant tsp of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.

5. Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 15 minutes. Transfer cookies to a rack to cool completely. Form and bake more cookies on second baking sheet.

Make filling:

6. Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner. Pipe about 1/2 tsp filling on top of each cookie.

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