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Gesine Prado's Pistachio Star Cookies
Looking for a Christmas recipe? These slice-and-bake holiday cookies are a perfect December dessert.
👥 40 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 45 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●baking sheet
- ●oven
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
For the cookies: In a food processor, grind the pistachios until fine. Add 2 3⁄4 cups of the confectioners’ sugar and the cinnamon. Continue pulsing to make a fine powder. Add the egg whites and process until the dough comes together.
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2
Preheat the oven to 300 ̊. Line 2 baking sheets with parchment paper.
3
Sprinkle a work surface with the remaining 1 cup of confectioners’ sugar. Knead the dough on the surface to create a cohesive dough. Roll out the dough until 1⁄4 inch thick, making sure the surface and rolling pin are coated with confectioners’ sugar to keep the dough from sticking. Cut out cookies with a 2-inch star cookie cutter, dipping the cutter into the confectioners’ sugar every now and again to keep the dough from sticking. Place the cookies about 1⁄2 inch apart on the pans (they won’t spread much). Gather the dough scraps, then reroll and cut out more stars.
4
For the meringue: Whisk the egg white in a metal bowl until medium-stiff peaks form. Whisk in the confectioners’ sugar, 1 tablespoon at a time, until thick and smooth (it’s OK if the meringue doesn’t hold a peak). Transfer the meringue to a piping bag or a zip-top bag. Snip off a small portion at the tip of the bag and pipe the meringue on top of the cookies. (Or drop a teaspoon of meringue onto the middle of each cookie and use the back of a spoon to spread it.)
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5
Bake the cookies for 15 to ⏱️ 17 minutes, or until the edges of the meringue barely start to color. Let cool ⏱️ 5 minutes on the baking sheets, then transfer to a rack to cool completely.
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