Thursday, September 01, 2005
Pistachio Lemon Drop Cookies
Source: Martha Stewart's Holiday Cookies (2005)
Makes about 2 dozen.
Citrus and nuts, two traditional holiday ingredients, come together in these easy-to-make cookies.
1 large egg white
Pinch of coarse salt
1 cup toasted salted pistachios, finely chopped (about 4.5 ounces)
1 cup packed light brown sugar
1 tablespoon all-purpose flour
½ teaspoon fresh lemon juice
1. Preheat oven to 325º. Put egg white and salt in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium-high speed until stiff peaks form. Reduce speed to medium; mix in nuts and sugar, then flour and lemon juice.
2. Using a 1¼-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating baking sheets halfway through, until edges are golden, 10 to 12 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
My notes: These are definitely not what I would normally seek out in a cookie, but I wanted to step outside my comfort zone and try something different. Although they are good and interesting, they did not wow me and I probably would not make them again.
They are indeed easy to put together, unless, like me, you cannot find shelled pistachios. I would definitely recommend using parchment paper or silpats as they are quite sticky. And definitely make sure to cool completely on the parchment or silpat - they will stick otherwise.