1 1/2 c. flour
1 c. yellow cornmeal
1 c. unsalted butter, softened
3/4 c. sugar
1 tsp. grated lemon peel
2 large egg yolks

Glaze:

3 to 5 tsp. fresh lemon juice
1 c. confectioners' sugar

Beat butter and sugar until light and fluffy. Add egg yolks and lemon peel; beat until well blended. Beat in flour and cornmeal until blended. Divide dough in half. Shape each half into a 10 inch long log. Wrap in waxed paper and refrigerate 4 hours or overnight.

Cut logs into 1/4 inch slices.

Bake at 350°F on ungreased cookie sheets 10 to 12 minutes, until firm. Cool. Combine the glaze ingredients and spread on cooled cookies.

Yield: 6 doz.