Lemon ice box cookies

 
                            Lemon Icebox Cookies
 
 Recipe By     : http://www.lhj.com
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies & Brownies               Ladies Home Journal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          all-purpose flour
    1      cup           yellow cornmeal
      1/2  teaspoon      cardamom
    1      cup           butter -- softened (no
                         -- substitutions)
      3/4  cup           granulated sugar
    2      large         egg yolks
    1      teaspoon      grated lemon peel
    1      tablespoon    fresh lemon juice
                         ***LEMON ICING ***
    1 1/2  cups          confectioners' sugar -- sifted
    5      tablespoons   fresh lemon juice
    3      teaspoons     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 ble
 nded.  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 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.)
 
 4.  Heat oven to 350øF.	Unwrap and cut each log into 1/4-inch-thick
slices.  Ar
 range slices 1 inch apart on ungreased cookie sheets.  Bake 10 to 12 minutes, u
 ntil firm and golden at edges.  Transfer cookies to wire racks and cool complet
 ely.
 
 5.  Make Lemon Icing: Whisk confectioners' sugar, lemon juice and 3 teaspoons w
 ater until smooth and spreadable, adding remaining 1 teaspoon water to thin ici
 ng if necessary.
 
 6.  Spread tops of each cookie with icing; sprinkle with pistachios.  Let cooki
 es stand until icing is set, 15 minutes.  Makes 6 dozen cookies.
 
 Crisp and buttery, these easy slice-and-bake cookies are frosted with tart lemo
 n 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 Deg
 ree of difficulty: easy Can be frozen up to 1 month
 
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 Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
 
 
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