In a small bowl, whisk the flour, corn starch and salt then set aside.
In a mixing bowl, cream butter until smooth. Add powdered sugar, blending until fluffy.
Add lemon juice and zest slowly, mixing well.
On low, slowly add in flour mixture until everything is fully mixed.
Scrape down sides of mixing bowl and form the dough into a ball.
Cover with plastic wrap and chill in refrigerator for one hour.
Remove from refrigerator and roll into walnut size balls.
Place balls on cookie sheet that has been covered with parchment paper.
Mash the balls into a flat shape.
Bake cookies in 350 oven for approximately 15 minutes until golden brown on bottom.
Cool on wire rack before icing.
For glaze, whisk together the powdered sugar, lemon juice and zest. Drizzle by teaspoonful onto each cooled cookie.