Prep 0 mins
Cook 1 hr 30 mins
We just tried this recipe this year for the first time and it was probably the biggest hit of the cookie tray.
- 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
- 1 1⁄2 cups confectioners' sugar, sifted
- 5 teaspoons fresh lemon juice
- 3 -4 teaspoons water
- 1⁄3 cup shelled pistachios or 1⁄3 cup shelled natural almonds, finely chopped
- 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.
The flavour of these cookies is outstanding (even the raw dough is yummy); unfortunately, I had a bit of trouble with the preparation. I made up this dough just before Christmas, but ran out of time to have them baked in time for the big day. No worries, I thought, as the dough can be frozen for up to a month. But when I tried to slice the frozen dough just recently (after letting it sit at room temp for the 10 minutes) to have them prepared for New Years Eve, I had major crumbling. It was impossible to slice them at a 1/4-inch thickness (every slice crumbled); I had to slice them at 1/2-inch, and I still lost about one slice to crumbling for every slice that cut clean. I ended up with only about 20 cookies, which I baked longer (17 minutes) due to their thickness. The good news: the taste is just wonderful! The icing and the pistachios add a nice touch and extra flavour, but I like these plain too! Except for the difficulty with cutting the frozen logs, I found these cookies easy to make and I really like the texture of the cornmeal in the cookies. I will make these again, but I don't think I will let the raw dough stay in the freezer!