Iced Lemon Cookies
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup powdered sugar
- 1 egg
- 1/2 cup oil
- 1 teaspoon grated lemon peel
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 2 cups powdered sugar
- 3 to 4 tablespoons fresh lemon juice
- 3/4 cup coarsely chopped shelled pistachios
In large bowl, combine butter, 1/2 cup sugar and 1/2 cup powdered sugar; beat well. Add egg, oil and lemon peel; mix well.
Lightly spoon flour into measuring cup, level off. Add flour, baking soda, cream of tartar and salt to sugar mixture; beat until well blended. Cover dough with plastic wrap; refrigerate 2 hours for easier handling.
Heat oven to 325 degrees. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten cookies into 2 inch rounds with bottom of glass dipped in sugar.
Bake at 325 degrees for 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes. Remove from cookie sheets; place on wire racks. Cool 10 minutes or until completed cooled.
Meanwhile, in small bowl, blend 2 cups powdered sugar and enough lemon juice for desired spreading constantency. Spread frosting on cooled cookies. Sprinkle pistachios on frosting before it sets.