Soft, pillowy cookies, flavoured with lemon zest, topped with a zesty lemon glaze and topped with pistachios.
Remove dough from fridge and working quickly (so dough stays cool), spoon out a heaping tablespoon and dough. Roll it into a ball between your palms, the press and roll gently to make a log about 3-ish inches long. Take the dough log and working on your baking sheet, coil it up, setting the outside end to rest slightly on top of the coil (sticking up a bit, rather than laying flat on the pan). Repeat with remaining dough, placing on baking sheet at least 2-inches apart. *If your dough gets warm and sticky to work with at any point (or between batches), simply cover and place back in the fridge for a few minutes.
Place a big piece of parchment paper under your cooling rack to catch drips and for easy clean-up.
*To get 1/2 an egg, simply take 1 egg and beat it lightly with a fork in a small bowl, then use just 1/2 of it.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!