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1/3 cup (40g) whole pistachios, plus 1/3 cup chopped (33g) for sprinkling
2 cups (250g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons (1/2 stick, 1/4 cup, or 57g) unsalted butter, at room temperature
3/4 cup (150g) granulated sugar
1/4 cup (30g) confectioners’ sugar
1/2 cup (118ml) olive oil
1 large egg
1 teaspoon pure vanilla extract
Lemon glaze:
1 cup (114g) confectioners’ sugar
Grated zest of 1 lemon
1 tablespoon lemon juice
2 to 4 tablespoons heavy cream or milk
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1st Keep
 hawk206
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