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1
In a medium-size bowl, mix flour and baking powder.
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2
Set aside.
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3
In a large bowl, beat butter, sugar and lemon zest until well blended.
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4
Beat in egg then egg whites; beat in vanilla; gradually add flour mixture beating until well blended.
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5
Stir in pistachios.
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6
Divide dough in half; on a lightly floured board, shape each half into a long loaf about 1 1/2 inches in diameter.
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7
Place loaves about 3 inches apart on a greased baking sheet; flatten each loaf to a thickness of about 1/2 inch.
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8
Bake in a 350~F oven until firm to the touch, 15 to 18 minutes; remove baking sheet from oven.
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9
Cut hot loaves crosswise into about 1/2 inch thick slices; turn slicescut side down and spread slightly on TWO baking sheets.
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10
Return to oven and continue to bake until cookies look dry and are lightly browned, about 10 more minutes; transfer cookies to wire racks and let cool completely.
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11
Prepare Lemon Icing; Make Lemon Icing In a small bowl, stir together the sugar and lemon zest; add just enough lemon juice to give icing a good spreading consistency.
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12
Spread icing over about 1 inch of one end of each cookie; let stand until icing is firm, about 15 minutes.
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13
Store airtight.
