Pistachio Lemon Drops
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- Yield Makes about 2 dozen
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Ingredients
- 1 large egg white
- Pinch coarse salt
- 1 cup toasted salted pistachios, finely chopped (about 4 1/2 ounces)
- 1 cup packed light-brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon fresh lemon juice
Directions
- Preheat oven to 325 degrees. 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.
- 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 up to 3 days.
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hm...there seems to be a consensus here: the cookies do NOT look as pictures, are much browner, are very sticky and sweet, but taste ok. are the ratios correct??? just 1 Tbsp of flour and 1 cup of brown sugar??? sadly, i will not be making these again. i like the chocolate drizzle idea.
baked last nite, had to grind pistachios in coffee grinder, takes too long by hand. Cookie dough very sticky, but baked into cookies well. Didn't look like picture at all, were darker, Tastes good, but very chewy,
I'm sorry, but I just made these cookies for the first time and like Nancy, below, these don't look anything like the picture. My husband and I were in hysteric fits of laughter with tears running down our faces, as they looked more like the presents my cat leaves me to step in most mornings. Is the recipe actually correct?? Only 1 Tablespoon of flour??
Help Please. Made 3 batches of these; none turned out like the picture in the Holiday Cookie magazine/website. Very sticky dough, spread into each other during cooking. 1st time, one gaint cookie, 2nd time made smaller balls still spread into each other. 3rd time smaller balls; still very FLAT sweet cookie (mess). They taste OK, but certainly look nothing like the pictures. To salvage them, I drizzled w/chocolate, helped the look. Suggestions/comments would be appreciated. Thanks Nancy
these cookies didn't turn out too well for me. they were really sugary and the dough was very sticky. they tasted good though! not sure i would make these again.
For the pistachios, why not put them in the food processor?! That's what I do! It will be more like 2 seconds later... ;)
I made these on Sunday, my co-worker -- Jay (shout out!) -- loved them so much, I sent him this recipe, and he told me to help you! :)
The only thing I can think that would cause this would be the egg white. My dough was very sticky, didn't seem to have a problem holding itself toghether.
My biggest drama, I didn't buy chopped pistachios (i had so many at home), so i decided to chop them myself -- word to the wise -- never, ever do that...2 hours later...
I am not sure what went wrong here. I could was not able to form a cookie dough so I packed down the crumbs into my ice cream scoop. It did make a cookie form while baking but it is way too sweet for me. Anyone have any suggestions?