Pistachio Lemon Drops

1. 1

   Preheat oven to 325F.

2. 2

   Put egg white and salt in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium-high speed until stiff peaks form.

3. 3

   Reduce speed to medium; mix in nuts and brown sugar, then flour and lemon juice.

4. 4

   Using a 1 1/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.

5. 5

   Bake cookies, rotating sheets halfway through, until edges are golden, 10 to 12 minutes.

6. 6

   Let cool on sheets on wire racks.

7. 7

   Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.