-
Beat the butter for about two minutes in a large bowl. Butter should be pale and creamy.
-
Add the lemon juice and beat another second or two until it is mixed in.
-
Remove the bowl from your mixer (or take your beaters out of the bowl).
-
Sift in the powdered sugar and gently stir with a wooden spoon.
-
Sift in the flour and stir gently.
-
Add the chopped pistachios and chocolate chips (if desired) and stir until combined.
-
Put an 18" (approximately) sheet of plastic wrap on the counter. (You can keep the wrap from moving around by wiping the counter with a slightly damp cloth beforehand).
-
Put your dough onto the wrap and form into a long “log” about two inches thick. Press log tightly together so it does not come apart.
-
Roll the dough up in the plastic wrap and put in the freezer until ready to bake.
-
To bake, remove the log from the freezer and allow to thaw for about 15 minutes. Unwrap and slice into 1/2" thick slices. (You may need to wait a bit longer for the log to thaw before you can cut into it. I use a large butcher knife to cut the cookie dough).
-
Place on a baking sheet with a baking mat, or on a stoneware pan.
-
Bake at 320 degrees for 16-18 minutes (longer if you use stoneware).