I should have titled this post “My Cookie Experiment”. I say this because out of all the types of food I’ve tried to make in the past, cookies have always been a hit-and-miss. Thus, each time I try a new recipe I always jump into the exercise with no big expectations. I don’t know which is true: My cookie-baking success rate is low because I don’t make them enough or I don’t even try because I know I’ll fail. I don’t seem to have this much trouble with savory dishes–or even with cakes. Hmm.
Anyhow, I’m happy to report that these cookies were a success despite flubbing a key instruction and making a couple of substitutions. I reluctantly attribute both to laziness. I was supposed to “finely chop” the pistachios, but since I didn’t feel like pulling out another appliance, I took to the task by hand. I’ll just say that when you have to finely chop a cup of nuts, you’ll quickly reach a point when you’ll think them chopped finely enough. Wrong. See my cookies? They’re quite chunky and I don’t think Martha Stewart intended them to be so. Well, I won’t tell her since this didn’t seem to hurt the finished product.
As promised, these cookies were soft and chewy, sweet and full of pistachio goodness. Admittedly, they were not as lemony as I had hoped they would be but I should have known to double the amount of lemon required. I usually do this for most recipes because I like a dominant lemon flavor in most things I eat. The extra lemon juice (or maybe using a tarter regular lemon instead of the sweeter meyer variety) might have toned down the sweetness just a little–my preference. This might have also been my doing because I had to substitute half dark brown/half granulated sugar for the light brown I didn’t have . Still, I would make these again for they have passed muster to serve for company. I call this one successful experiment.
Pistachio Lemon Cookies
* Adapted from Martha Stewart’s Cookies
- 1 large egg white
- Pinch of coarse salt
- 4 1/2 ounces toasted, salted pistachios, finely chopped (I was about 1/2 ounce short so I supplemented with almonds)
- 1 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon fresh lemon juice
Preheat oven to 325º F. Using an electric mixer fitted with the whisk attachment, mix the egg white and salt in a bowl on medium-high speed until stiff peaks form. Reduce speed to medium and mix in the rest of the ingredients.
Use a small ice cream scoop (1 1/4 inches) to measure the dough and drop on a baking sheet lined with parchment paper. Space them two inches apart. Bake, rotating halfway, for 10-12 minutes or until the edges are golden. Set the cookie sheet on a wire rack to cool before attempting to peel off the parchment paper.
The cookies can be stored at room temperature for up to three days.