These lemony cookies are light and refreshing with the richness of pistachios. Poppy seed filling, available at baking supply houses and some grocers, can be substituted for the pistachios.

INGREDIENTS | YIELDS 60 COOKIES

• 1 cup unsalted butter
• 2/3 cup confectioners’ sugar
• 2 large egg yolks
• ½ teaspoon vanilla
• Grated zest of 2 lemons
• ¼ teaspoon salt
• 2 cups all-purpose flour
• ½ cup shelled pistachios
• ¼ cup confectioners’ sugar
• 1 egg yolk
• 1 tablespoon water

1. Cream butter and sugar until light and fluffy. Add egg yolks and vanilla. Whisk lemon zest, salt, and flour together; blend into creamed mixture. Chill 2 hours.

2. Meanwhile, place pistachios and sugar in a food processor; process with on/off pulses until well ground. Add egg yolk and water; process to a smooth paste. Refrigerate until ready to use.

3. Roll dough into a rectangle on a floured surface. Spread with pistachio mixture; roll up like a jelly roll. Wrap tightly in wax paper; chill overnight, or freeze.

4. When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment.

5. Slice cookies ¼" thick; arrange on baking sheet. Bake 10–12 minutes. Cool.