Lemon Icebox Cookies

Yields:	6 dozen
Rate this Recipe

	Preparation	85 minutes
	Cooking	12 minutes
	Ready In	120 minutes

Ingredients

1 1/2	cups	flour, all-purpose
1	cup	cornmeal	yellow
1/2	teaspoon	cardamom seeds
1	cup	butter	softened
3/4	cup	sugar	granulated
2	large	egg yolks
1	teaspoon	lemon zest	grated
1	tablespoon	lemon juice	fresh
		---	Lemon Icing
1 1/2	cups	powdered sugar	sifted
5	tablespoons	lemon juice	fresh
3	teaspoons	water	(3 to 4)
1/3	cup	pistachio nuts	shelled, finely chopped

Directions

Combine flour, cornmeal and cardamom in medium bowl.

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 ble nded.

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 i n plastic wrap and freeze until firm, 1 hour.

(Can be made ahead. Cover and f reeze up to 1 month.

Let stand at room temperature 10 minutes before slicing).

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, until firm and golden at edges.

Transfer cookies to wire racks and cool completely.

Make Lemon Icing: Whisk confectioners' sugar, lemon juice remaining 1 teaspoon water to thin ici ng if necessary.

Spread tops of each cookie with icing; sprinkle with pistachios.

Let cookies stand until icing is set, 15 minutes.

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Member Review

Crockpot Barbecued Turkey Legs

WE made these last night and they were quite good. The meat was very tender and the bar-b-que wasn't overpowering but it lacked that certain tang bar-b-que should have.

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