Preheat the oven to 350°F. Place the nuts on a small baking sheet and toast the nuts for 8 minutes, until they are lightly browned.

Let the nuts cool to room temperature and then chop them into small pieces.

Measure out all the ingredients before you start mixing them together. Stir together the flour and 80 grams (½ cup) of pistachios in a medium-sized bowl.

Place the sugar, butter, salt, and vanilla bean paste in the bowl of a stand mixer. Zest the lemon directly on top of the other ingredients. With the paddle attachment mix the ingredients on medium speed until the mixture is thoroughly combined and smooth (about 2 minutes).

Stop the mixer, scrape down the bowl, and add all the flour-nut mixture at once. Turn the mixer to low speed and mix until all the flour is just combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has come together into large pieces. The dough should be soft and easy to handle.

Divide the dough into two pieces, each weighing about 409 grams. Lightly flour a clean working surface. The flour will prevent the dough from sticking as you shape it. Place one portion of the dough on the floured surface and gently press it into a rough rectangular shape, about 1 inch thick. Now, with your hands, start to gently roll the dough back and forth, applying even pressure. As you roll, the dough will begin to lengthen and form a log shape.

Continue rolling and shaping the dough until it forms a smooth, uniform log about 1 ½ to 2 inches in diameter. If the dough starts to crack, don't worry! Just gently press it back together. Once you're happy with the shape of your log, wrap it in wax paper.

Cut a sheet of wax paper that is long enough to wrap around the log with a little extra for overlapping. Place the log 2 inches from the long edge of the wax paper. Bring the long edge of the paper together over the top of the dough and smooth it so there are no gaps. Roll the log in the wax paper. You may need to occasionally stop and pull the wax paper tight if any gaps form. Twist the ends of the wax paper like a candy wrapper to secure the log. Repeat this process with the second portion of dough. Now your dough logs are ready for chilling

Chill the dough in the refrigerator for at least 1 hour and for up to 2 days. Chilling the dough will help the cookies hold their shape when baking.

Preheat the oven to 325°F. Line a half baking sheet with parchment paper.

Remove one log of cookie dough from the refrigerator. Use a ruler to mark the log every 1/2-inch for cutting the cookie log. Slice the dough into rounds. Please up to 12 cookie rounds on a cookie sheet.

Bake the cookies for 15-18 minutes. The bottom of the cookies will be lightly golden brown.

Take the cookies out of the oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a cookie rack to completely cool.

At this point the cookies are ready to eat.

Place the frozen raspberries in a microwave safe bowl and microwave for 1 minute to thaw out the raspberries. If this is any liquid in the bottom of the bowl drain it, then pour the raspberries into a fine mesh sieve. Press the raspberries through a strainer. You should have a little over 2 tablespoons of raspberry puree

Place the powdered sugar into a small bowl. Add 5 teaspoons of the raspberry puree and stir until the glaze is smooth and thick.

Decorate the Cookies (Optional)

Spread about ½ teaspoon of the glaze over the cookie and then sprinkle chopped nuts on top of the glaze while it is still wet.

Store the unglazed cookies in an airtight container for up to 10 days. The glazed cookies should be consumed within 3 days.

Once your cookie dough logs are securely wrapped in wax paper, you can freeze them to bake later. First, chill them in the refrigerator for at least 1 hour so the log is firm.

Place the wrapped logs in a large freezer bag or airtight container. This freezer bag will help prevent freezer burn and keep your dough fresh. Make sure to squeeze out as much air as possible from the freezer bag before sealing it tightly. Lay the bag flat in the freezer. This will help the logs maintain their shape and prevent them from getting squished by other items in your freezer.

Shortbread cookie dough can be stored in the freezer for up to 3 months. When you're ready to bake, take a log out of the freezer and let it thaw in the refrigerator for several hours or overnight until it's firm but pliable enough to slice. Slice and bake according to the recipe instructions. Add a minute or two to the baking time to account for the dough being chilled.