Lemon Icebox Cookies
1-1/2 cups all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon cardamom
1 cup butter, softened
3/4 cup granulated sugar
2 large egg yolks
1 teaspoon lemon peel, grated
1 tablespoon fresh lemon juice
1-1/2 cups confectioners’ sugar, sifted
5 tablespoons fresh lemon juice
3 to 4 teaspoons water
1/3 cup shelled pistachios, finely chopped
Make Cookies: Combine flour, cornmeal and cardamom in medium bowl.
Beat butter and granulated sugar in large bowl on medium speed of electric mixer until light and fluffy. Beat in egg yolks, lemon peel and the 1 tablespoon lemon juice until well blended. With mixer at low speed, beat in dry ingredients just until combined.
Divide dough in half. Shape each half into a 10-inch log. Wrap each log in plastic wrap and freeze until firm, 1 hour.
Heat oven to 350 degrees F. Unwrap and cut each log into 1/4-inch-thick slices. Arrange slices 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until firm and golden at edges. Transfer cookies to wire racks and cool completely.
Make Lemon Icing: Whisk confectioners’ sugar, the 5 tablespoons lemon juice and 3 teaspoons of the water until smooth and spreadable, adding remaining 1 teaspoon water to thin icing if necessary.
Spread top of each cookie with Lemon Icing, sprinkle with pistachios. Let cookies stand until icing is set, 15 minutes. Makes 6 dozen cookies.