Lemon Icebox Cookies

Recipe by Mysterygirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
YIELD: 72 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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