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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
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.
3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup (1 stick) Earth Balance or margarine
1 egg
1/2 tablespoon lemon zest plus 1 tablespoon freshly squeezed lemon juice (please don’t use reconstituted stuff)
1 and 1/2 cups sifted Mishpacha Flour
1/2 teaspoon Gefen Baking Soda
pinch salt
3 tablespoons crushed pistachios (see note)
1/2 cup Gefen Confectioners’ Sugar
1/4 to 1/2 teaspoon lemon zest plus 1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped pistachios (see note)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
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.
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.
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.
Food and Prop Styling Goldie Stern
Photography Felicia Perretti
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