Best 3 Pistachio Lemon Drops Recipes
Tantalize your taste buds with a delightful journey into the world of pistachio lemon drops, a symphony of flavors that will awaken your senses. These exquisite confections, presented in two enticing variations, offer a perfect balance of sweet and tangy, with a burst of nutty pistachio flavor in every bite. Whether you prefer the classic allure of the Traditional Pistachio Lemon Drop Cookies or the vibrant twist of the Pistachio Lemon Drop Shortbread Cookies, each recipe promises a unique culinary experience that will leave you craving more.
Indulge in the nostalgia of the Traditional Pistachio Lemon Drop Cookies, where buttery dough embraces a vibrant lemon glaze, adorned with chopped pistachios. As you sink your teeth into these soft and chewy morsels, a rush of citrusy delight mingles with the subtle crunch of pistachios, creating a harmonious flavor symphony. For those seeking a more sophisticated twist, the Pistachio Lemon Drop Shortbread Cookies beckon with their crumbly texture and burst of zesty lemon. These cookies boast a delightful contrast between the buttery shortbread base and the tangy lemon glaze, while pistachios add a welcome touch of nutty richness.
With step-by-step instructions and a treasure trove of tips, the recipes in this article will guide you through the process of creating these delectable treats. Whether you're a seasoned baker or a novice in the kitchen, you'll find everything you need to whip up a batch of these pistachio lemon drops that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you with a sweet memory and a lingering taste of pure bliss.
PISTACHIO LEMON DROPS
Citrus and nuts, two traditional holiday ingredients, come together in these easy-to-make cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. 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. Reduce speed to medium; mix in nuts and sugar, then flour and lemon juice.
- Using a 1 1/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges are golden, 10 to 12 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
PISTACHIO-LEMON BARS
These delightful and easy lemon bars have everything the traditional ones do - tang, sweetness and a buttery base - plus the added benefit of pistachios folded into the filling and the crust.
Provided by Molly O'Neill
Categories easy, weekday, dessert
Time 45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
- Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 50 milligrams, Sugar 15 grams, TransFat 0 grams
PISTACHIO LEMON DROPS
The six ingredients called for here come together in a delightful cookie. Pistachios and lemon juice make a great flavor combination, and the egg white gives a soft texture.
Yield Makes about 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. 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. Reduce speed to medium; mix in nuts and brown sugar, then flour and lemon juice.
- Using a 1 1/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges are golden, 10 to 12 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
Tips:
- Use fresh lemons. The fresher the lemons, the more flavorful your lemon drops will be. If you can, try to use organic lemons.
- Zest your lemons before you juice them. This will help release the lemon's essential oils and give your lemon drops a brighter flavor.
- Don't overcook the sugar syrup. The sugar syrup should be thick and syrupy, but it shouldn't be too dark. If the sugar syrup is too dark, it will make your lemon drops taste burnt.
- Let the lemon drops cool completely before you coat them in sugar. This will help the sugar stick to the lemon drops and prevent them from becoming sticky.
- Store the lemon drops in an airtight container in a cool, dry place. Lemon drops can be stored for up to 2 weeks.
Conclusion:
Pistachio Lemon Drops are a delicious and refreshing treat that are perfect for any occasion. They're easy to make and can be tailored to your own taste preferences. So next time you're looking for a sweet and tangy treat, give Pistachio Lemon Drops a try!
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