These ribbons of lemon and cornmeal are accentuated with a luscious lemon icing and sprinkled with yellow-tinted sugar droplets.
Ingredients: 2/3 cup butter, softened, 2/3 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 egg, 1 1/2 teaspoons finely shredded lemon peel, 1 teaspoon vanilla, 1/2 cup yellow cornmeal, 1 1/2 cups all-purpose flour. Icing: 1 1/2 cups sifted powdered sugar, 2 teaspoons lemon juice, 1-2 tablespoons milk.
Instructions: In a large mixing bowl beat butter; add granulated sugar, baking powder, and salt, mixing well. Add in egg, lemon peel, and vanilla until combined. Beat in cornmeal and flour until thoroughly incorporated. Divide dough in half; cover and chill about 3 hours or until easy to handle.
Preheat oven to 375 degrees. On a lightly floured surface, roll half of the dough at a time into a 10x8-inch rectangle, smoothing edges. Cut rectangle in half lengthwise. Cut rectangle crosswise into 8 strips. Place 1 inch apart on ungreased baking sheets.
Bake in preheated 375 degree oven 7-8 minutes or until edges are lightly browned. Transfer cookies to wire racks to cool.
Make icing: in a small bowl stir together powdered sugar and lemon juice. Add enough of the milk to make of spreading consistency. Frost each cooled ribbon with icing and sprinkle tinted sugar (or untinted) over each. Allow icing to harden before devouring.
Makes about 3 dozen cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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