ingredients

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¾ cup salted butter, softened at room temperature (170 grams)

2 large lemons, zested

¾ cup granulated sugar (158 grams)

1 large egg, at room temperature

1 tbsp fresh lemon juice

⅓ cup chopped basil (lemon or regular)

⅓ cup chopped pistachios (38 grams)

2 cups all-purpose flour (260 grams)

½ tsp baking soda

¼ tsp salt

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cookie coating

3 tbsp granulated sugar (40 grams)

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icing

½ cup powdered sugar (58 grams)

1-2 tbsp lemon juice

¼ tsp vanilla extract

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1. Chop your pistachios. Zest your two lemons, & rub the lemon zest into the granulated sugar until you have a sandy mixture.

2. In a large mixing bowl, cream softened butter with an electric mixer on high speed for about 30-60 seconds. Add the lemon zested sugar & beat with the butter on high speed until creamed, 1-2 minutes. Add the egg, mixing on medium speed until just combined. Add the lemon juice, chopped basil, & 3 tbsp of chopped pistachios. Mix until just combined. Add the dry ingredients, & mix just until the last streaks of flour disappear into the dough.

3. Scoop dough into balls that are 30 to 35 grams (~1½ tablespoons) & chill in an airtight container in the fridge for an hour (or in the freezer for 30 minutes).

4. Preheat your oven to 350℉. Line a few baking sheets with parchment paper. Stir together the remaining finely chopped pistachios & the 3 tbsp of granulated sugar. Roll each dough ball in the sugar/pistachio mixture & place on prepared cookie sheets. Bake one pan at a time for 8-11 minutes. Let them cool for 15 minutes or so before moving to a cooling rack.

5. Whisk together the glaze ingredients (thin as needed with water or more lemon juice) in a medium bowl & drizzle over the warm or cooled cookies.

6. Enjoy cookies immediately! Once cooled, store in an airtight container at room temperature for 5-6 days.