Olive oil sugar cookies
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Adapted lightly from <a href="https://www.amazon.com/Vanilla-Bean-Baking-Book-Irresistible/dp/1583335846">The Vanilla Bean Baking Book</a href>. <br /> <br />Editor's note: When we tested these cookies, we skipped the ground pistachios and replaced them with an equal amount (43 grams) of all-purpose flour. And the original recipe finishes the cookies with a lemon glaze made by whisking together 1 cup confectioner's sugar, the zest of a lemon, and 1 tablespoon of lemon juice, then adding 2 to 4 tablespoons of heavy cream, one tablespoon at a time, until you have a thin glaze. Spread each cooled cookie with glaze, then sprinkle with additional chopped pistachios.
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