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.