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These
exotically flavored, pale green cookies, are quite special. The recipe comes from
the cookbook Jewish Food: The World at Table by Matthew Goodman.
More of Linda's favorite
Cookie
Recipes,
and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
For all your cookie baking
needs such as
cookie sheets,
cookie
cutters,
brownie pans,
wire cooling racks,
cookie
press,
cookie decorating kits,
Silicone Baking Mats, and
more.
Best Oatmeal
Cookies Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Pistachios,
Drop Cookies
Yields: 30 cookies
Prep time: 15 min
Cook time: 20 min
Ingredients:
3 cups shelled unsalted pistachios (about 1 pound)
1 cup granulated
sugar, divided
Whites of 3
eggs, room temperature
Dash salt
1/4 teaspoon cream of tartar
1 1/2 teaspoons rose water*
* Rose water is distilled from water and roses. It
is used heavily in South Asian, West Asian, and Middle Eastern
cuisine (especially in sweets). It is usually found in specialty stores (Asian or
Indian grocery and spice stores), but some
grocery stores now carry it. If you are unable to find culinary essence
or rose water, substitute 1 tablespoon fresh squeezed lemon juice.
Preparation:
Preheat the oven to 350 degrees F. Line
cookie sheets with parchment paper or Silpat.
Grind pistachios with all but 2 tablespoons of the sugar in a food processor, leaving
some chunks for texture.
Beat the egg whites until stiff peaks form, gradually adding the remaining 2 tablespoons
sugar, salt, and cream of tartar. Gently fold the ground pistachio nuts
and rose water into the egg whites in three additions, using a large
spatula.
Drop by heaping tablespoonfuls (or shape into rounds with your hands), leaving 1-inch
between the cookies. Bake until lightly browned, approximately 17 to 20
minutes. Remove from oven and let cool on the baking sheets for a few
minutes; transfer to wire racks to cool completely. Store in an airtight
container at room temperature.
Makes about 30 cookies.
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