Lemon and Pistachio Cookies

I remember tasting these cooking at Stir It 28. Esi of Dishing up Delights was the one who contributed to serving up these deliciously yummy cookies. I had more than a few of these over the course the event. I went for seconds and thirds. Maybe even fourths. Suffice to say...I enjoyed them quite a bit. So the day before Easter rolls around and I'm in need to bake something. I barely had time to plan out a meal to cook. I wanted to be sure that I make a little something. Simple and easy, which these cookies were. The original used meyer lemons, but I only had regular one. It still tasted great. with the bits and pieces of pistachios. These are definitely worth making again.

Makes roughly 30 cookies.

Meyer Lemon and Pistachio Cookies
(Adapted from Dishing Up Delights)

3/4 c (4 ounces) roasted pistachios, ground until almost powdery (chunks are ok)
1-1/2 cups all-purpose flour
1/4 tsp salt
2 sticks unsalted butter, at room temperature
1/2 c granulated sugar
1/2 c brown sugar
1/4 cup lemon zest
2 egg yolks
Coarse sea salt for finishing

In a medium bowl, mix together the pistachios with the flour and salt. Set aside

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugars, and lemon zest until light and fluffy, about three minutes on high speed. Beat in yolks. Turn off mixer, dump in flour mixture, then beat on low speed for just a few seconds, or until the dry ingredients are absorbed. Refrigerate dough for one hour.

Preheat oven to 375 degrees. Line baking sheets with parchment .

Scoop 1-2 tablespoon balls of the dough, placing 12 to a sheet. Sprinkle each dough mound very lightly with coarse salt. Bake for roughly 6 minutes Cookies are done when the centers are set and the edges are nicely browned.

Cool on a rack.