Preheat the oven to 375 degrees Fahrenheit. 

Mix the crushed pistachios with cane sugar in a small bowl. Set aside.

Whisk together the flour, salt, and cardamom in a small bowl. Set aside.*

Using a stand or hand mixer, cream the butter, granulated sugar, and lemon zest until light and fluffy, about three minutes.

Add the egg and vanilla, continue beating until just combined.

Gradually add in the flour until well incorporated.

Fill the cookie press and press cookies onto ungreased baking sheet about one inch apart.

Bake for 8-10 minutes, or until the sides are a light golden brown.