Pistachio Meyer Lemon Slices

(adapted from Carole Walter)
makes 18-20 cookies

​1 cup all-purpose flour (spooned in and leveled)
¼ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon Diamond Crystal kosher salt 
6 tablespoons (¾ stick) unsalted butter, room temperature
½ cup + 2 tablespoons sugar
1 tablespoon freshly grated Meyer lemon zest
2 large egg yolks
1½ teaspoons fresh Meyer lemon juice (seeds removed)
½ teaspoon pure vanilla extract
¼ teaspoon pure lemon extract 
¼ cup toasted, coarsely chopped, unsalted pistachios for the dough
¼ cup toasted, coarsely chopped, unsalted pistachios for garnish
 
In a medium bowl, whisk together the flour, baking powder, baking soda and kosher salt. In a separate bowl, use your fingers to rub together the lemon zest and sugar until fragrant. 
 
In the mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth. Gradually add the sugar/zest and mix on low speed until combined. Add the egg yolks, one at a time, and mix just until incorporated, then add the lemon juice, vanilla and lemon extracts. Scrape down the sides and bottom of the bowl. 
 
With the mixer on low, gradually add the flour mixture, one third at a time (you can eyeball this), scraping down the bowl as necessary. Remove the bowl from the mixer, scrape off the paddle and fold in ¼ cup of the pistachios. Scrape the dough onto a half sheet of parchment paper and shape into a log that measures approximately 1½ inches wide. Roll the log in the remaining chopped nuts. Wrap the log in plastic wrap and refrigerate for 2 hours, until firm. (Dough will keep in fridge for up to 3 days or may be frozen for 1 month.)
 
When ready to bake, heat oven to 350 degrees F. Line a half sheet baking pan with parchment. Use a serrated knife to slice the chilled log into ¼ inch slices and place on parchment lined pan. Bake for 8 to 9 minutes, just until edges are lightly golden. Cool on a rack then store in an airtight container.