Ingredients:
- 1/2 cup butter, softened
- 1/2 cup granulated 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
Ingredients for Topping:
- 2 cups powdered sugar
- 3 to 4 Tbsp. fresh lemon juice
- 1/2 cup coarsely chopped shelled pistachios
Directions:
- In large bowl, 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. Cover with plastic wrap; refrigerate 2 hours.
- Heat oven to 325 F. Shape dough into 1-inch balls.
- On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons of sugar; press on cookies to make about 2 inches.
- Bake for 9 to 11 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
- Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies. Sprinkle nuts on frosting before it sets.
