Lemon Cornmeal Wafers
Source of Recipe
TOH bb --Linda -- ltlgranny Posted on: 9/21/2004
Recipe Introduction
From: Ladies Home Journal "100 Great Cookie Recipes"
Here's a dressed-up basic cookie for the cookie jar complete with tart lemon icing & a candied lemon-peel garnish.
Yields 6 dozen
Can be frozen up to 3 months
List of Ingredients
LEMON-CORNMEAL WAFERS
1-1/2 cups all purpose flour
1 cup yellow cornmeal
1 cup (2 sticks) unsalted butter, softened (NO substitutes)
1-1/4 cups granulated sugar, divided
2 large egg yolks
1 tsp grated lemon peel
1 whole lemon
1/4 cup water
3-5 tsps fresh lemon juice
1 cup confectioners' sugar
In med bowl, combine flour & cornmeal.
In large mixing bowl at med speed, beat butter & 3/4 cup of the granulated sugar until light & fluffy. Add egg yolks & lemon peel; beat until well blended. At low speed, beat in flour mixture just until combined. Divide dough in 1/2. Shape each 1/2 into 10"-long log. Wrap logs in waxed paper; refrigerate 4 hrs or overnight.
Preheat oven to 350�F. Ungreased cookie sheets.
Cut logs into 1/4"-thick slices; place slices 1" apart on ungreased cookie sheets.
Bake 10-12 mins until firm. Transfer cookies to wire racks; cool completely.
With swivel-blade peeler, remove peel from whole lemon; cut into 1-1/2" long strips.
In small saucepan, combine granulated sugar & water; bring to a boil; add lemon peel; cook 5 mins. Drain; cool peel on paper towels.
Toss strips with remaining 1/4 cup granulated sugar.
GLAZE:
Stir 3 tsps of the lemon juice into confectioners' sugar to make a smooth glaze. Add more juice, if needed to make glaze spreadable.
Spread each cookie with lemon glaze; garnish with candied lemon peel. Let cookies stand until glaze is set.
Recipe
|
|
member logon
