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Directions

1. Preheat oven to 350 degrees (F). In a small bowl whisk flour, baking powder and salt.
2. In a mixing bowl beat butter until creamy on a low speed. Gradually beat in the sugar. Add the egg yolk, lemon zest, lemon juice and vanilla; beat until fluffy. Gradually add flour mixture, mix until blended. Don’t over beat.
3. Use a pastry bag fitted with a large star tip, pipe dough in rosette shapes, about 1-inch wide at bottom and 3/4-inch high. Bake 12 minutes or until set and just golden at the edges. Cool on baking sheet on wire rack for 5 minutes. Remove to wire rack and cool completely.
4. Handling cookies gently, dip tops in melted chocolate and sprinkle with pistachios. Let stand until chocolate sets. Store in airtight container up to two weeks. These freeze well up to one month.
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