Pistachio Iced Lemon Cookies

Light, lemony, luscious and always seem to disappear quickly. Easy make-ahead recipe that is perfect for any cookie exchange.

Cookie:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup powdered sugar
• One egg
• 1/2 cup vegetable oil
• 2 1/4 cup flour
• 1 teaspoon lemon peel
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 3 tablespoons sugar

Topping:

• 2 cups powdered sugar
• 3 to 4 tablespoons fresh lemon juice
• 3/4 cup chopped pistachios

Combine butter, 1/2 cup sugar and 1/2 cup powdered sugar together until creamy and light yellow. Add egg, oil and lemon peel. Mix well. Sift flour, baking soda, tartar and salt together. Add to butter mixture and beat until well blended. Cover and refrigerate two hours to overnight. Shape dough into 1 inch balls - place 2 inches apart on ungreased cookie sheet. Dip the bottom of a glass in sugar and flatten each cookie. Bake 9 to 12 minutes. Cookies will look blonde. They should not have browning around the edges.

Meanwhile, blend topping ingredients of powdered sugar and lemon juice together.

While cookies are warm, fresh out of the oven, add a spoonful of topping to cookie and sprinkle with pistachios. Cool on wire rack and store at room temperature.