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Lemon Cornmeal Slices

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READ REVIEWS ()

4 hr 45 mins total
25 mins prep

Recipe Filed Under
Dairy, Fruit, Grain, American, Baking, Vegetarian, Dessert, Cookie, Winter, Entertaining

Provided By: Woman's Day

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Ingredients

Serves:

DOUGH

2 sticks (1 cup) butter, softened

3/4 cup granulated sugar

1 large egg

2 teaspoons grated lemon peel

1 tablespoon fresh lemon juice

2 cups all-purpose flour

1 cup yellow cornmeal

FROSTING

1/4 cup light corn syrup

1/2 cup yellow sugar crystals

1 cup confectioners’ sugar

1 tablespoon fresh lemon juice

Directions

Beat butter and sugar in a large bowl with an electric mixer until fluffy. Beat in egg, lemon peel and juice until blended. With mixer on low speed, beat in flour and cornmeal.

Divide dough in half. Roll each portion on a lightly floured surface to an 8-inch log. Wrap and refrigerate until firm, at least 4 hours.

Heat oven to 350°F. Cut logs into 1/4-inch-thick slices. Cut each slice in half. Place 2 inches apart on ungreased cookie sheets.

Bake 10 to 12 minutes until set and edges begin to brown lightly. Remove to wire racks to cool.

Brush tops of cookies lightly with corn syrup. Sprinkle with, or dip in, sugar crystals. In a small bowl, stir confectioners’ sugar and lemon juice until smooth. Spoon into a decorating bag fitted with plain decorating tip, or into a corner of an unpleated sandwich bag (snip off tip of corner). Pipe through opening to resemble a lemon slice.

ORANGE VARIATION

Dough: Use orange peel and juice instead of lemon peel and juice. Leave slices of dough whole. Bake and cool cookies as directed. Frosting: Omit corn syrup. Use 4 teaspoons orange juice in placeof lemon juice to make a thin icing. Spread a circle of icing on each. Sprinkle icing with orange sugar crystals. Makes 54.