Pseudomediterranean cookies with pistachio, rosemary and lemon zest

Ingredients

• A: 250g / 0.55 lb - soft butter
  1 unit
• B: 400g / 14.1 oz by weight caster sugar
  1 unit
• C: 2 eggs
  1 unit
• D: 3 tbsp finely chopped unsalted green pistachios
  1 unit
• E: 3 tbsp finely chopped rosemary. Fresh or dried.
  1 unit
• F: 1 tbsp lemon or orange zest. (Note: I ran out of lemons and couldn’t be arsed to run to the store

  so I’m running a little bit short in the pic here. Usually I’d use the zest of 3 lemons)
  1 unit
• G: 450-500g / 1lb - 1lb 2 oz- wheat flour. Start off with 1 lb. You might need to add in more depending on the size of your eggs.
  1 unit
• H: 1/2 tsp salt
  1 unit
• I: 3 tsp baking powder
  1 unit