Cornmeal Cookies with Lemon Icing

Instructions

1. Combine flour, cornmeal, sugar, baking powder, and salt in a food processor; pulse several times. Add butter; process until mixture is the consistency of coarse meal, about 7 seconds. With motor running, add yolks and enough ice water so dough comes together. Do not overmix.

2. Divide dough in half. Place each half on an 8x12-inch sheet of parchment paper. Roll in parchment to form a log 1 ¼-inches in diameter. Refrigerate logs until cold and firm, at least 1 hour or overnight.

3. Preheat oven to 350° F. Remove parchment paper from dough, and cut into ¼-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with silpats or parchment paper. Bake cookies until barely golden, about 10 minutes.