1 c. flour
1/2 c. corn starch
3/4 c. powdered sugar
3/4 c. butter
2 tsp. lemon juice
1 tsp. vanilla extract

In a medium bowl, combine flour, corn starch, powdered sugar. Set aside. In a separate bowl, cream butter until light and fluffy. Gradually add flour mixture, then lemon juice and vanilla. You should be able to gather the dough into a ball. If the dough is too sticky, add a little extra flour. Refrigerate dough 15 minutes, or until it is easy to handle. Shape dough into balls. Place 2 inches apart on baking sheets and flatten slightly with floured fingers. Chill unbaked cookies 5-10 minutes. Bake at 350°F for 10-12 minutes, or until edges are lightly browned.