5 tb Butter
1/2 c  Sugar
1 1/2 ts Lemon peel; grated
2 lg Eggs
1 ts Vanilla
2 c  Flour
2 ts Baking powder
1 c  Pistachio nuts; coarsely
-chopped
1 c  Powdered sugar; sifted
1/2 ts Lemon peel; grated
1 1/2 ts Lemon juice

Beat butter, sugar and 1 tsp. peel till well blended. Add eggs, 1 at a
time, stirring well after each addition. Stir in vanilla. Mix flour and
baking powder together. Add nuts. Divide dough in half. On lightly floured
board, shape each portion into a roll about 1 1/2″ in diameter. Place rolls
on greased baking sheets at least 3″ apart. Flatten rolls to make 1/2″
thick loaves. Bake at 350 for 15 min. Remove from over and cut crosswise
into 1/2″ slices. Lay cut side down on baking sheet. Bake till browned,
about 20 min. Cool. Spread icing on tips of each cookie.

ICING: Mix sifted powdered sugar,1/2 tsp. lemon peel and 1 to 1 1/2 tsp.
lemon juice enough to make icing easy to spread.

Per serving: 116 Calories; 4g Fat (32% calories from fat); 2g Protein; 18g
Carbohydrate; 22mg Cholesterol; 59mg Sodium
668