1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon lightly packed finely grated lemon rind
1/4 teaspoon almond extract
1 cup all-purpose flour
1/2 cup confectioners' sugar
1 tablespoon cornstarch
1/4 teaspoon salt

Icing
2/3 cup confectioners' sugar
2 to 2 1/2 teaspoons strained lemon juice

Cream butter until light. Beat in lemon rind and almond extract.

Sift together dry ingredients. Add to butter mixture. Combine thoroughly. Divide dough into 2 equal portions. Roll lightly into cylinders 1 1/2 inches in diameter. Flatten ends neatly, wrap in plastic film. Refrigerate until very cold and firm, approximately 2 hours (keeps 1 week refrigerated before using).

Preheat oven to 350 degrees F. Lightly grease baking sheets.

Using serrated knife, slice chilled dough into pieces about 1/4 to 1/8 inch thick. Lay about an inch apart on baking sheets. Bake about 8 to 10 minutes, or until edges are just barely golden brown and firm to touch - centers will still be pale. Place on wire racks to cool. Prepare icing, mix both ingredients until forms a glaze. Brush on surface of cookies with pastry brush. Allow to cool completely. Cover loosely to store.