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Prep Time: 30 Minutes Cook Time: 110 Minutes |
Ready In: 140 Minutes Servings: 8 |
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From Pillsbury. Ingredients:
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 -4 tablespoons fresh lemon juice |
3/4 cup coarsely chopped shelled pistachios |
Directions:
1. 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.
2. 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.
3. Heat oven to 325. 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.
4. Bake at 325 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 completely cooled.
5. Meanwhile, in small bowl, blend 2 cups powdered sugar and enough lemon juice for desired spreading consistency. Spread frosting on cooled cookies. Sprinkle pistachios on frosting before it sets.
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