This comes from Kelly, and all the narrative is hers. I having been craving this cookie for 2.5 years, and still haven't made it.
Around these parts friends and neighbors are giving away huge bags of freshly picked citrus, much like people in normal climates do in August with zucchini and tomatoes. The last few weeks we have come away from Avery's cello lessons with huge bags of lemons. Much appreciated since we don't have a lemon tree, and they just smell divine!
This is one of our favorite things to do with lemons, so here's the recipe in case you are also inundated with lemons.
Iced Lemon Cookies
1 cup butter, softened
1 cup sugar
1 cup powdered sugar
1 cup oil
2 teaspoons grated lemon peel (this is about one large lemon)
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/4 cup sugar (for flattening cookies -- not for the dough)
4 cups powdered sugar
6 to 8 tablespoons of fresh lemon juice
1 1/2 cups coarsely chopped shelled pistachios
1. In a large bowl, combine butter, sugar and powdered sugar. Beat well. Add eggs, oil and lemon peel. Mix well.
2. Add flour, baking soda, cream of tartar and salt to sugar mixture; beat until well blended. Cover dough with plastic wrap; refrigerate 1-2 hours for easier handling.
3. Heat oven to 325• F. Shape dough into 1 -inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten cookies into 2-inch rounds with bottom of a glass dipped in sugar.
4. Bake at 325•F for 9 to 11 minutes or until edges begin to set and cookies are light golden brown. (You really don't want much color.) Cool 2 minutes. Remove from cookie sheets; place on wire racks. Cool completely.
5. Meanwhile, in a small bowl, blend powdered sugar with enough lemon juice for desired spreading consistency. Spread frosting on cooled cookies. Sprinkle pistachios on frosting before it sets.