Lemon Icebox Cookies - cooking recipe

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
LEMON ICING
1 1/2 cups confectioners' sugar, sifted
5 teaspoons fresh lemon juice
3 -4 teaspoons water
Topping
1/3 cup shelled pistachios or 1/3 cup shelled natural almonds, finely chopped

Preparation

Combine flour, and cornmeal in medium bowl.
Beat butter and granulated sugar in large mixer bowl at medium speed until light and fluffy.
Beat in egg yolks, lemon juice and lemon peel 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.
(Can be made ahead. Cover and freeze up to 1 month. Let stand at room temperature 10 minutes before slicing).
Heat oven to 350 degrees.
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, until firm and golden at edges.
Transfer cookies to wire racks and cool completely.
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.
Spread tops of each cookie with icing; sprinkle with pistachios.
Let cookies stand until icing is set, 15 minutes.