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
Pinch salt
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.
Printable Recipe
16 comments:
Nice job with the money raising!! How exciting. The cookies look fantastic. I love using pistachios- such a nice change from almonds or walnuts.
Yes!!! I've been waiting for these cookies! I had a couple more before I left that night. Bookmarked!!!!!!! I shall be making them soon, and very very soon.
Ditto Jenn! Can't wait to make these :)
man i miss the lemons in cali. lucky you. so lucky.
I am envious of your photography skills.
Oh, they look delicious!!! My sister-in-law is a pistachio fanatic so I will have to bake them for her. Wish I had one now!
How fantastic that the fun night out raised a nice "shwack" (aussie technical term) of funds as well. We're big on pistachios and lemons at our place, so this cookies will definitely get a look in.
Anything with Meyer lemon is an absolute must make for me! love it!
I love meyer lemons -- I wish someone would give me a big bag of them! Though I probably would go into a neurotic frenzy trying to figure out what to with all of them before they went bad. I think I'd be eating a lot of that meyer lemon pasta...
Great cookies for spring!
these sound really yummy and seem to be very easy to make..
nice photo :)
oh wow, 1/4c lemon zest! how many lemons does that take? i actually have 2 meyer lemons left in my fridge and can't wait to get back to use them... now, what to make! maybe these, except i just used all my pistachios!
Y'all did an amazing job!
And pistachios are some of my favorite nuts: I try not to have them around :)
These look great! Can't wait to give them a try!! Yum - mary
Hey Esi, I really like cookies like this. We consider them tea time cookies-simple & wholesome. Yours look delicious...
what a great combo of ingredients! I wish i was able to make it to stirit28 so i could have tried some of these beauties! :(
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