Ingredients
- 1 1/2 cup flour
- 1 cup yellow corn meal
- 1/2 tsp cardamom
- 1 cup butter
- 3/4 cup granulated sugar
- 2 egg yolk
- 1 tsp lemon zest
- 1 Tbs lemon juice
- 1 1/2 cup powdered sugar
- 5 Tbs lemon juice
- 4 tsp water
- 1/3 cup almonds
Preparation
Step 1
1. For the cookies:
Combine flour,corn meal and cardamom in a medium bowl. Beat butter and granulated sugar in large bowl till light and fluffy.. Beat in egg yolks, lemon peel and 1 T lemon juice until well blended. With the mixer at low speed, mix in dry ingredients just till combined. Divide dough in half and shape into logs. Wrap in wax paper and freeze till firm, 1 hour.
2. Heat oven to 350F. Unwrap and cut into 1/4 inch slices. Arrange slices 1 inch apart on ungreased cookie sheet. Bake 10-12 minutes or until form and golden on edges.. Transfer to wire rack and cool completely.
3. Whisk remaining ingredients except nuts until smooth. Add extra t. water if needed. Spread top of each cookie with icing. Sprinkle with nuts while still wet. Allow to dry, about 15 minutes.
4. If made ahead, the cookie dough may be frozen up to 1 month. Let stand at room temp 10 minutes before slicing.
Servings: 72