LEMON CORNMEAL WAFERS

LEMON CORNMEAL WAFERS image

Yield 6 dozen

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1 cup unsalted butter, softened (no substitutions)
3/4 cup sugar
2 large egg yolks
1 teaspoon grated lemon peel
Glaze
3 to 5 teaspoons fresh lemon juice
1 cup confectioners' sugar
Candied Lemon Peel
1 lemon
sugar

Steps:

Combine flour and cornmeal in medium bowl. Beat butter and sugar in mixer bowl until light and fluffy. Add egg yolks and lemon peel; beat until well blended. Beat in dry ingredients until blended.Divide dough in half. Shape each half into 10 inch-long log. Wrap in wax paper and refrigerate 4 hours or overnight. Preheat oven to 350 degrees F. Cut logs into 1/4 inch slices. Bake on ungreased cookie sheets 10 to 12 minutes, until firm. Cool. Spread with Glaze and garnish with Candied Lemon Peel. Glaze: Stir 3 teaspoons lemon juice into confectioners' sugar until smooth. Add more juice if needed. Candied Lemon Peel: With swivel blade peeler, remove peel from lemon and cut into 1 1/2-inch-long julienne strips. Combine 1/4 cup each sugar and water in small saucepan. Bring to boil; add lemon peel and cook 5 minutes. Drain; cool on wax paper.