Desserts/rosemary shortbread cookies
Makes: 48 cookies
Active Time: 20 minutes
Total Time: 2 hours 20 minutes
From: Fresh - March/April 2011
Ingredients
1/2 cup shelled, unsalted pistachios
1/2 cup + 1 tbsp sugar, divided
2 egg whites
1 pinch of salt
1/2 tsp. vanilla extract
2 tbsp. finely chopped fresh mint
Directions
Step 1
Preheat oven to 200 degrees F. Line baking sheet with parchment paper. Place pistachios in food processor with 1 tbsp. sugar, and process until the are a fine powder. Don't over process into nut butter. Set aside.
Step 2
In a large bowl beat egg whites with salt until foamy using an electric mixer on medium high speed. Add 1/4 cup sugar and beat until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form. Add vanilla and mint and mix just until incorporated. Gently fold into ground pistachios.
Step 3
Transfer batter to large resealable plastic bag and push to one corner. Make 1/2 snip at the corner, and use the bad to pipe Quarter size circles onto the baking sheet about 1 inch apart. Alternately drop meringues onto baking sheet with teaspoon. Bake for 40 minutes. Turn off oven and leave in for 1 hour. Remove tray from oven and allow to cool completely. Serve or store at room temp in airtight container.
