Title: Lemon Icebox Cookies
Categories: Cookie
Yield: 1 Servings

1 1	/2 c	all-purpose flour
	1 c	yellow cornmeal
1	/2 t	s cardamom
	1 c	butter -- softened (no
:		substitutions)
3	/4 c	granulated sugar
	2 l	g egg yolks
	1 t	s grated lemon peel
	1 T	B fresh lemon juice
:		***LEMON ICING ***
1 1	/2 c	confectioners' sugar --
:		sifted
	5 T	B fresh lemon juice

3 ts water -- (3 to 4) ****** 1/3 cup shelled pistachios or natural almonds -- finely chopped

1. Combine flour, cornmeal and cardamom in medium bowl.

2. Beat butter and granulated sugar in large mixer bowl 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.

3. 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.)

4. Heat oven to 350øF. 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.

5. 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.

6. Spread tops of each cookie with icing; sprinkle with pistachios. Let cookies stand until icing is set, 15 minutes. Makes 6 dozen cookies.

Crisp and buttery, these easy slice-and-bake cookies are frosted with tart lemon icing, then sprinkled with chopped nuts. This recipe makes two logs, so you can bake one and freeze the other for your next gathering.

Prep time: 30 minutes plus chilling Baking time: 10 to 12 minutes per batch Degree of difficulty: easy Can be frozen up to 1 month

Recipe By : http://www.lhj.com

From: Bobbie Beers Date: 09-05-98 (07:09) The Once And Future Legend (1) Cooking

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