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As faithful readers know, TRB has been on a “quest” of sorts lately for recipes that not only taste good, but are good for you too. While recently flipping through Martha Stewart’s Cookies book (arguably, the “bible” of cookie baking), TRB stumbled upon the perfect “light” recipe: Pistachio Lemon Drops. Gooey, yet crunchy, these cookies make a great substitute for “heavier” sweet treats.
The beauty of this recipe from a “Lighter Side” perspective is simple: It does not contain butter or egg yolks, making it cholesterol-free. The use of flour is quite minimal, and light brown sugar — as opposed to processed sugar — is the sweetener. What you also may not realize is that pistachios are low in calories, but constitute “good” fat, while lemon juice is packed with vitamin C and anti-oxidants.
Finally, a cookie you don’t need to feel guilty about eating!
Pistachio Lemon Drops
1 large egg white
Pinch of coarse salt
1 cup pistachios, finely chopped
1 cup packed light brown sugar
1 tablespoon flour
Juice of 1/2 a lemon
1. Preheat the oven to 325 degrees. Put the egg white and salt in an electric mixer fitted with a whisk attachment, and mix on medium-high speed until stiff peaks form. Reduce speed to medium; using paddle attachment, mix in nuts and brown sugar, then flour and lemon juice.
2. Drop by teaspoon onto a baking sheet lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges are golden, for 10-12 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment paper in an airtight container at room temperature for up to 3 days.
A few points to note:
* The recipe yield is 2 dozen cookies; TRB only managed to get 18 cookies out of a single batch of dough. You may want to double the recipe, if you are preparing for a party or special occasion.
* It is critical to let the cookies cool for at least 10 minutes. When they first come out of the oven, they will stick to the parchment paper, however, are easily removed when cooled.
* Martha’s recipe calls for 1/2 teaspoon of lemon juice; TRB added extra because the dough was too crumbly with the smaller amount.
* For gluten-free cookies, simply substitute 1 tbsp. brown rice flour and 1 tbsp. potato flour for regular flour.
Did you try this recipe? Post a comment.
