Lemon Icebox Cookies

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup yellow cornmeal
• 1 cup butter, softened (no substitutions)
• 3/4 cup granulated sugar
• 2 large egg yolks
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon, rind of
• 1 1/2 cups confectioners' sugar, sifted
• 5 teaspoons fresh lemon juice
• 3 -4 teaspoons water
• 1/3 cup shelled pistachios or 1/3 cup shelled natural almonds, finely chopped

Recipe

• 1 combine flour, and cornmeal in medium bowl.
• 2 beat butter and granulated sugar in large mixer bowl at medium speed until light and fluffy.
• 3 beat in egg yolks, lemon juice and lemon peel until well blended.
• 4 with mixer at low speed, beat in dry ingredients just until combined.
• 5 divide dough in half.
• 6 shape each half into a 10-inch log.
• 7 wrap each log in plastic wrap and freeze until firm, 1 hour.
• 8 (can be made ahead. cover and freeze up to 1 month. let stand at room temperature 10 minutes before slicing).
• 9 heat oven to 350 degrees.
• 10 unwrap and cut each log into 1/4-inch-thick slices.
• 11 arrange slices 1 inch apart on ungreased cookie sheets.
• 12 bake 10 to 12 minutes, until firm and golden at edges.
• 13 transfer cookies to wire racks and cool completely.
• 14 make lemon icing: whisk confectioners' sugar, lemon juice and 3 teaspoons water until smooth and spreadable, adding remaining 1 teaspoon water to thin icing if necessary.
• 15 spread tops of each cookie with icing; sprinkle with pistachios.
• 16 let cookies stand until icing is set, 15 minutes.