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Iced Lemon Pistachio Drop Cookies


It’s freezing in New York as I write this, and oh how I wish for the spring. The spring in my refrigerator is the fresh lemons in my fruit bin, which I always have available. So when I had limited time to come up with a recipe idea, this lemon pistachio cookie idea was a no-brainer. With the perfect balance of lemon and not cloyingly sweet, these cookies will add a nice springy pop to your Shavuos kiddush.


Prepare the Iced Lemon Pistachio Drop Cookies

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Cream sugars with margarine and egg. Add lemon juice and lemon zest. Combine baking soda and salt with the flour and add to creamed mixture. Stir in crushed pistachios.
3. Scoop dough, one and 1/2 tablespoons at a time, onto a Gefen Parchment-lined baking sheet. Bake for 11–13 minutes until the edges are brown. Let cool.
4. To make the glaze: Combine sugar, lemon juice, and lemon zest. Place cooled cookies on cooling rack. Drizzle ½ tsp glaze on each cookie and sprinkle with chopped pistachios.


For the crushed pistachios, place the pistachios between parchment paper and pound them with a heavy cup or a schnitzel hammer until they’re tiny but not dust-size pieces. For the glaze, you can use half crushed nuts and half pulverized dust.


Food and Prop Styling Goldie Stern
Photography Felicia Perretti