Xmas cookie part 2 - Pistachio Lemon Drop

Got this simple recipe from my new Martha Stewart Cookie book. I'll definitely be trying out more cookie recipes from the book. :)

Pistachio Lemon Drop

Ingredients:

1 large egg white

pinch of coarse salt

1 cup toasted salted pistachios, finely chopped

1 cup packed light brown sugar

1 tbsp plain flour

1/2 tsp fresh lemon juice

Method:

(1) Preheat oven to 160°C

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

(3) Reduce speed to medium

(4) Mix in nuts and brown sugar, then flour and lemon juice

(5) Using a 1.25" ice-cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2" apart.

(6) Bake cookies, rotating sheets halfway through, until edges are golden, 10 - 12 mins.

(7) Let cool on sheets on wire racks.

Verdict:

The cookes are slightly too sweet for my liking and they are extremely chewy!