In another bowl, beat butter with lemon sugar until light and fluffy. Beat in egg and lemon juice. Mix in flour and salt to form a smooth dough. Mix in pistachios and cherries. Divide in half. Form each into a 1-1/2 inch log, flattening each side to form a rectangle.
Spread turbinado sugar over wax paper. Press sides of rectangle log to adhere. Wrap in plastic wrap and refrigerate until firm, about 1 hour.
Cut into ¼-inch thick slices. Arrange 1 inch apart on parchment lined baking sheets. Bake in preheated 350ºF oven until golden, about 14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks until completely cool.
Recipe by Eat In Eat Out at https://eatineatout.ca/sour-cherry-pistachio-cookies/