Lemon Icebox Cookies

• 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
• 1 1/2 cups powdered sugar sifted
• 5 tablespoons lemon juice fresh
• 3 teaspoons water (3 to 4)
• 13 cup pistachio nuts shelled, 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.
3. Beat in egg yolks, lemon peel and lemon juice until well ble nded.
4. With mixer at low speed, beat in dry ingredients just until combined.
5. Divide dough in half.
6. Shape each half into a 10-inch log.
7. Wrap each log i n plastic wrap and freeze until firm, 1 hour.
8. (Can be made ahead.
9. Cover and f reeze up to 1 month.
10. Let stand at room temperature 10 minutes before slicing).
11. Heat oven to 350F (180C).
12. Unwrap and cut each log into 1/4 inch-thick slices.
13. Arrange slices 1 inch apart on ungreased cookie sheets.
14. Bake 10 to 12 minutes, until firm and golden at edges.
15. Transfer cookies to wire racks and cool completely.
16. Make Lemon Icing: Whisk confectioners' sugar, lemon juice remaining 1 teaspoon water to thin ici ng if necessary.
17. Spread tops of each cookie with icing; sprinkle with pistachios.
18. Let cookies stand until icing is set, 15 minutes.

flour, cornmeal yellow, cardamom seeds, butter, sugar, egg yolks, lemon zest, lemon juice fresh, powdered sugar, lemon juice fresh, water, pistachio nuts

Taken from recipeland.com/recipe/v/lemon-icebox-cookies-40144 (may not work)