I like a good, hard cookie that can be dunked into a cup of coffee or hot chocolate without dissolving. These cookies fit the bill admirably.
Ingredients: 1/3 cup softened butter; 2/3 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 eggs; 1 teaspoon vanilla; 4 teaspoons finely shredded lemon peel; 2 cups all-purpose flour; 1 1/2 cups unsalted pistachio nuts; 1 cup sifted powdered sugar; 1 teaspoon finely shredded lemon peel; lemon juice.
In a large mixing bowl beat butter with mixer on high speed for 30 seconds. Add granulated sugar, baking powder, and salt and beat until combined. Beat in eggs and vanilla until combined. Beat in 4 teaspoons of lemon peel and as much of the flour as possible using the mixer. Then stir in any remaining flour and nuts with a wooden spoon.
On a lightly floured surface divide dough into three equal portions and shape them into 8-inch loaves. Flatten loaves to about 2 inches wide. Lightly grease two cookie sheets, then place loaves on sheets at least three inches apart. Bake at 375 degrees for 25 minutes or until golden brown and tops are cracked. Cool on cookie sheet for 30 minutes. Transfer loaves to cutting board and cut loaves diagonally into 1/2 inch slices. Place slices, cut sides down, on cookie sheets and bake at 325 degrees for 8 minutes. Turn slices over and bake for additional 8 minutes at 325 degrees until dry and crisp. Transfer to a cool plate.
Stir powdered sugar and 1 teaspoon of lemon peel together in a mixing bowl, then stir in drops of lemon juice until icing is of drizzling consistency. Dip ends of cookies into icing or drizzle icing over tops of slices.