The Stir It 28 event a few weeks ago was a great success. We made about $5000 for Haiti relief and we had a great time. You know how we're always commenting on each other's blogs saying how we want to try what the other is making? Well, this was like the real live version of that. There were so many cool people and I had a blast. Of course, I have to give a special shout out to Chrystal for organizing the LA event and Greg for lending us his beautiful home (and kitchen). My dessert contribution were these cookies. Last month, Mary gave me a huge bag of Meyer lemons from her dad's tree. LA food bloggers are the coolest! These cookies are so easy to make. There is a nice crunch from pistachios, a hint of tartness with the lemon and a hint of saltiness from the salt sprinkled on top. They smell really good while baking too. I'm pretty sure people liked them and it was a good way to use up some of my Meyer lemon bounty!
Meyer Lemon and Pistachio Cookies
(Adapted from 5 Second Rule)
Makes about 30 cookies
4 ounces roasted pistachios, ground until almost powdery (it is ok to have some chunks)
1-1/2 cups all-purpose flour
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup minus 1 tablespoon granulated sugar
1/4 cup Meyer lemon zest
2 egg yolks
Coarse sea salt for finishing
In a medium bowl, whisk the pistachios with the flour and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until light and fluffy, about three minutes on high speed. Beat in yolks. Turn off mixer, dump in flour mixture, then beat on low speed for just a few seconds, or until the dry ingredients are absorbed. Refrigerate dough for one hour.
Preheat oven to 375 degrees. Line baking sheets with parchment .
Use a 1-1/2-inch scoop to portion out the dough, placing 12 to a sheet. Sprinkle each dough mound very lightly with coarse salt. Bake for 13 to 15 minutes, reversing the position of the baking pans halfway through bake time. Cookies are done when the centers are set and the edges are nicely browned.
Cool on a rack, and store airtight. container.