Sift flour and salt into a bowl.  Cut in butter until crumbly.

Stir in sugar and lemon zest.  In a separate bowl, add egg 

yolks and Sherry and mix.  Add to lemon mixture and knead

lightly until smooth.  Roll out 1/3” thick onto floured surface.

Cut into 3” rounds with a cookie cutter.  Place on a sprayed 

cookie sheet and bake in a preheated 350° for 8-10 minutes, 

until lightly browned.  Cool on wire rack.

Toppings:

Sift powdered sugar into a small bowl.  Stir in enough lemon juice

to make a stiff paste.  Set bowl over a pan of hot water until

icing is tepid.  Icing should coat the back of a spoon (thicken

with more powdered sugar if needed).  Coat cookies with icing

and garnish with pistachios.