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1
FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
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2
In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
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3
Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
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4
Beat in eggs & vanilla until combined.
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5
Beat in lemon zest & as much of the flour as you can with the mixer.
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6
Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
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7
On lightly floured surface, divide dough into 3 equal portions.
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8
Shape each portion into an 8-inch-long loaf.
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9
Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
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10
Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
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11
Cool on cookie sheet for 30 minutes,
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12
When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
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13
Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
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14
Turn slices over & bake 8-10 minutes more or until dry & crisp.
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15
Transfer to wire rack & cool.
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16
FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
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17
Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
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18
Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.
