Lemon Icebox Cookies

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 350?F. 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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