50+ Friends Club Cookbook -- Cookies and Desserts -- Lemon Icebox Cookies #2

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Lemon Icebox Cookies #2

From the Kitchen of: Aunt Sadie
Source: Aunt Sadies Scrapbook

Lemon Icebox Cookies
1 1/2	Cups	All-purpose flour
1	Cup	Cornmeal (yellow)
1/2	Tsp.	Cardamom
1	Cup	Butter, softened (use the real thing)
3/4	Cup	Sugar
2	Large	Egg yolks
1	Tsp.	Lemon peel, grated
1	Tbsp.	Fresh lemon juice

Combine flour, cornmeal and cardamom in a medium bowl. Transfer cookies to wire racks and cool completely.
Beat butter and sugar at medium speed until light and fluffy.
Beat in egg yolks, lemon peel and 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 (approximately 1 hour). Can be made ahead and freeze up to one month.
Let stand at room temperature (10 minutes) before slicing. Preheat oven to 350°. Unwrap and cut each log into 1/4 inch-thick slices.
Arrange slices 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes, until firm and golden at edges.
Transfer cookies to wire racks and cool completely.

Lemon Icing
1 1/2	Cups	Powdered sugar, sifted
5	Tbsp.	Fresh lemon juice
3-4	Tsp.	Water
1/3	Cup	Shelled pistachios or
		natural almonds, finely chopped

Whisk together the powdered sugar, lemon juice and 3 teaspoons of water until smooth and spreadable. Add remaining teaspoon of water to thin icing if necessary.
Spread tops of each cookie with icing, sprinkle with pistachios. Let cookies stand until icing is set. (approximately 15-20 minutes).
Yield:6 dozen cookies