-CHUCK OZBURN   (HBWK07A)
      2 c  All-purpose flour
      2 ts Baking powder
    1/4 c  Butter; room temperature
    2/3 c  Sugar
  1 1/2 ts Grated lemon zest
      1    Egg
      2    Egg whites
      1 ts Vanilla
    1/2 c  Shelled salted roasted
           -pistachio nuts; chop coarse
           LEMON ICING
      1 c  Sifted confectioner's sugar
    1/2 ts Grated lemon zest
      1    To 1 1/2 tb lemon juice
  In a medium-size bowl, mix flour and baking powder; set aside; in a
large
  bowl, beat butter, sugar and lemon zest until well blended; beat in egg
  then egg whites; beat in vanilla; gradually add flour mixture beating
until
  well blended; stir in pistachios; divied dough in half; on a lightly
  floured board, shape each half into a long loaf about 1 1/2 inches in
  diameter; place loaves about 3 inches apart on a greased baking sheet;
  flatten each loaf to a thickness of about 1/2 inch; bake in a 350~F
oven
  until firm to the touch, 15 to 18 minutes; remove baking sheet from
oven;
  cut hot loaves crosswise into about 1/2 inch thick slices; turn slices
cut
  side down and spread slightly on TWO baking sheets; return to oven and
  continue to bake until cookies look dry and are lightly browned, about
10
  more minutes; transfer cookies to wire racks and let cool completely;
  prepare Lemon Icing; spread icing over about 1 inch of one end of each
  cookie; let stand until icing is firm, about 15 minutes; store
airtight.
  Makes about 4-1/2 dozen cookies. Lemon Icing In a small bowl, stir
together
  the sugar and  lemon zest; add just enough lemon juice to give icing a
good
  spreading consistency.
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