- ½ cup white sugar
- 1 cup softened butter
- 1 teaspoon vanilla extract
- 2 eggs, separated
- 2-¼ cups white flour
- 1 teaspoon baking powder
- ½ cup finely chopped pistachios
1 In medium bowl beat sugar, butter, vanilla and 2 egg yolks until light and fluffy. In separate bowl blend flour and baking powder. Gradually add flour mixture to wet ingredients, mixing well. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
2 Preheat oven to 350 degrees F. Shape dough into 1 inch balls. Roll each ball in egg whites then in pistachios. Place on parchment-lined baking sheet. Make thumb imprint in center of each cookie (*tip: use floured rounded end of wooden spoon). Bake at 350 for 11-14 minutes or until light golden brown on edges. Re-press center thumbprint upon removing from oven. Cool.
- 1 egg
- 2/3 cup white sugar
- 2 teaspoons grated lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- 1 tablespoon butter
1 In small saucepan mix all filling ingredients. Cook over medium/low heat until smooth and thickened, stirring constantly. Remove from heat, cool slightly.
2 Spoon filling into cooked, cooled cookies. Store in fridge.