Lemon Pistachio Cookies

Ingredients:

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup powdered sugar
• 1 egg
• 1/2 cup vegetable oil
• 1 tsp. fresh grated lemon peel
• 2 1/4 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1/4 tsp. salt
• 3 tbsp. granulated sugar

For the icing:

• 2 cups powdered sugar
• 3 to 4 tablespoons fresh lemon juice
• 1/2 cup coarsely chopped pistachio nuts

Directions:

Beat butter, granulated sugar, and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil, and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar, and salt until well blended.

Pre-heat oven to 325°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of shot glass into 3 tablespoons sugar; press on cookies to make about 2 inches in diameter.

Bake 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.

Mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable in small bowl. Spread frosting on cookies. Sprinkle pistachios on frosting before it sets.