In the bowl of a stand mixer, combine room temperature butter (key!) and powdered sugar. Beat together until completely creamed together (scrape the sides of the bowl if needed).

Add in lemon extract, lemon zest, and lemon juice. Beat again until smooth.

Pour in the all purpose flour and salt. Mix until a soft dough forms.

Fold in the chopped pistachios and white chocolate. Spin the mixer a few times to disperse but not over mix.

Lay a large piece of plastic wrap on your work surface, and dump the dough onto the plastic wrap.

Use your hands to form the dough into a long long shape, roughly 1.5” in diameter. The skinnier the log, the more cookies you’ll be able to make, they’ll just be smaller in diameter. If the dough log is too long, cut it in half for easy storage in the refrigerator.

Fold the plastic wrap tightly around the dough and place in the refrigerator for at least 4 hours or overnight.

When ready to bake, preheat the oven to 350°F. Remove the plastic wrap from the chilled dough. Use a straight sharp knife to cut even cookies, roughly 1cm thick. Depending on size, you should end with around 30 small cookies.

Place cookie dough rounds on a parchment lined cookie sheet pan (they will not expand while baking so no need to place far apart). Bake cookies for 12-16 minutes or until centers are firm (the shortbread cookie will change colors from a yellow to more of a white when baked. You will know they’re done when the edges are golden brown. Keep a close eye on them as bake times will vary oven to oven.

Once the cookies are baked, make the glaze. Combine all ingredients and beat together on low speed (either stand mixer or hand electric mixer) if the glaze seems to thick, add milk in 1 tsp increments until desired consistency is reached. Avoid adding too much liquid as we need the glaze to harden on the shortbread cookie!

After the cookies have cooled, use a spoon to add ½ tbsp of sweet lemon glaze onto each cooking. Opt to drizzle the glaze if you want to take a more artistic approach. Garnish with fresh lemon zest and/or chopped pistachios. Wait ~10 minutes while the icing sets and enjoy!