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These cookies look so pretty on a tray, the chopped pistachios make them look so festive but they can be enjoyed all year around. The pop of lemon flavour is always a favourite

 

1/2 cup butter
1/2 cup granulated sugar
1/2 cup powder sugar
1 egg
1/2 cup canola oil
1 teaspoon grated lemon peel
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
3 tablespoons granulated sugar (for flattening)

Topping

2 cups powdered sugar
3 – 4 tablespoons fresh lemon juice
3/4 cup coarsely chopped shelled pistachios

Directions
beat butter and 1/2 cup granulated sugar and 1/2 cup powder sugar
beat in eggs, oil and lemon peel
add flour, baking soda, cream of tarter, and salt until well blended.
cover dough with plastic wrap and refrigerate for 2 hours or overnight
heat oven to 325*
shape into balls and place 2 inches apart on cookie sheet
flatten cookies with the bottom of a glass dipped in 3 tablespoons sugar
bake 9-11 minutes and cool on cookie sheet
meanwhile in small bowl blend 2 cups powdered sugar with enough lemon juice for desired spreading consistency. Spread frosting on cooled cookies and sprinkle wit chopped pistachios before the sugar sets

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