http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Desserts%2Frosemary_shortbread_cookies 2026-04-08T04:38:07Z Revision history for this page on the wiki MediaWiki 1.26.2 http://zurving.net/mediawiki2/index.php?title=Desserts/rosemary_shortbread_cookies&diff=358&oldid=prev 2013-01-01T19:21:08Z

<p>Created page with &quot;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 s...&quot;</p> <p><b>New page</b></p><div>Makes: 48 cookies<br /> <br /> Active Time: 20 minutes<br /> <br /> Total Time: 2 hours 20 minutes<br /> <br /> From: Fresh - March/April 2011<br /> <br /> =Ingredients=<br /> 1/2 cup shelled, unsalted pistachios<br /> <br /> 1/2 cup + 1 tbsp sugar, divided<br /> <br /> 2 egg whites<br /> <br /> 1 pinch of salt<br /> <br /> 1/2 tsp. vanilla extract<br /> <br /> 2 tbsp. finely chopped fresh mint<br /> <br /> =Directions=<br /> <br /> == Step 1 ==<br /> 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.<br /> <br /> == Step 2 ==<br /> 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.<br /> <br /> == Step 3 ==<br /> 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.</div>

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