1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Cream sugars with margarine and egg. Add lemon juice and lemon zest. Combine baking soda and salt with the flour and add to creamed mixture. Stir in crushed pistachios.
3. Scoop dough, one and 1/2 tablespoons at a time, onto a Gefen Parchment-lined baking sheet. Bake for 11–13 minutes until the edges are brown. Let cool.
4. To make the glaze: Combine sugar, lemon juice, and lemon zest. Place cooled cookies on cooling rack. Drizzle ½ tsp glaze on each cookie and sprinkle with chopped pistachios.
For the crushed pistachios, place the pistachios between parchment paper and pound them with a heavy cup or a schnitzel hammer until they’re tiny but not dust-size pieces. For the glaze, you can use half crushed nuts and half pulverized dust.