Lemon-Pistachio Pretzels

In a mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar and lemon peel; beat till combined. Beat in the egg and lemon extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. If necessary, cover and chill for 30 to 60 minutes, or till dough is easy to handle.

On a lightly floured surface, shape each half of the dough into a 12-inch log. Cut each log into twenty-four 1/2-inch pieces. Roll each piece into an 8-inch rope. Form each rope into a pretzel shape by crossing one end over the other to form a circle, overlapping them about 1 inch from each end. Twist once at the point where dough overlaps. Lift ends across to the edge of the circle opposite them and press lightly to seal. Place about 2 inches apart on lightly greased cookie sheets.

Bake in a preheated 375 degrees oven for 8 to 10 minutes, or till light golden brown.

In a small bowl stir together 1 1/2 cups powdered sugar, lemon juice, and enough water to make a mixture of glazing consistency. Brush cookies with glaze; sprinkle with pistachios or other nuts. Let stand till set.