One of my favourite things to do is to bake. I find it a great escape and it helps me relax after a day at work (so long as everything goes to plan). When you bake as much as I do you start to get familiar with the ingredients that you bake with. Typically it is flour, sugar, milk, eggs, baking powder, etc. So when I came across this recipe, I was intrigued. It was cookies, but not like I know them. Gone was the usual “Cream butter and sugar…”
This recipe has only six ingredients and whilst the usual suspects of flour, sugar, and egg do make an appearance, the recipe is based mostly around pistachios.
One very important tip that I have for you is to buy already shelled pistachios. My fingers were very sore after shelling a cup of pistachios. It doesn’t seem like a lot, but trust me, it is. This is my gift to you – buy them pre-shelled. You are welcome.
These cookies are a good option for those that don’t eat dairy – you’ll notice there is no milk, cream, or butter in this recipe. They are quite sweet so I do recommend being careful not to pack your sugar and serving them with coffee.
Recipe from Martha Stewart‘s “Cookies” cookbook.
Martha Stewart’s Pistachio Lemon Drops
1 large egg white
Pinch of course salt
1 cup toasted salted pistachios, finely chopped
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 fresh lemon juice
Preheat oven to 325F. 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 brown sugar, then flour and lemon juice.
Using a 1 1/4 inch ice-cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating 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 for up to 3 days.
Recipe from Martha Stewart’s “Cookies” cookbook.