DIRECTIONS

1. Preheat oven to 350ºF.
2. In a large bowl, cream the butter with the sugar until soft and fluffy.
3. Add the egg and stir it into the mixture.
4. Sift in the flour, lemon extract and salt and mix until everything is combined.
5. Cover the bowl and refrigerate for 60 minutes.
6. Remove from refrigerator and unwrap the dough. Place a sheet of parchment paper on your kitchen counter and dust with flour. Transfer dough to the sheet, dust with more flour and cover with another sheet of parchment paper. Then roll out until 1/4-inch thick.
7. Cut out cookies using a cookie-cutter of your favorite shape. If dough starts to become sticky, place in the freezer for 5 minutes and keep shaping the cookies.
8. Line a baking tray with parchment paper.
9. Transfer the cookies onto the baking tray and bake for 10-12 minutes until golden.
10. Let the cookies cool.
11. Meanwhile, prepare the strawberry icing.
12. In a medium-sized bowl, using an immersion blender, blend strawberries with lemon zest, powdered sugar, and corn syrup. If using egg whites instead of corn syrup, whisk until lightly whipped before mixing it in. Add a tiny bit of water if the icing is too thick, or more powdered sugar if it’s too runny. You should be able to get a dropping consistency.
13. Cover the bowl and place in the refrigerator until the cookies are baked and completely cool.
14. Pour icing over the cookies and decorate with chopped pistachios.