2/3 cup (95g) shelled unsalted pistachios
2 cups (280g) all purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (226g/2 sticks) unsalted butter, room temperature
½ cup (100g) granulated sugar
½ cup (88g) light brown sugar, packed
2 large eggs
finely grated zest of 2 large lemons
½ teaspoon vanilla extract
Place the white chocolate in the bowl of a food processor and pulse to small pieces. Add the pistachios and pulse again until finely chopped.
In a medium bowl, whisk together the flour, baking soda and salt.
In the large bowl of an electric mixer, cream butter and sugars until light and creamy. Add the eggs, one at a time, beating after each addition. Scrape the sides of the bowl occasionally. Beat in zest and vanilla. At low speed, mix in the flour mixture. Stir in the pistachio mixture. Refrigerate the dough for 1 hour.
Divide the dough into two equal parts. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 3.5 cm (1.4in) log – like Martha does here. Wrap in parchment. Chill in the freezer until very firm.
Preheat oven to 180°C/350°F; line two large baking sheets with baking paper.
Unwrap one log at a time (keep the other in the freezer). Cut into 6mm (¼in) thick rounds; space 5cm (2in) apart onto prepared sheets. Bake, rotating sheets halfway through, until golden brown around the edges, 11-13 minutes. Cool completely on the sheets over a wire rack.
Makes about 50 cookies
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