Recently, I discovered the amazing flavor combination of pistachio with lime, which was an eye-opener in Matt Lewis and Renato Poliafito's Lime Angel Food Cake with Lime Glaze and Pistachios. So when I came across a recipe in Great Cookies for "Pistachio Lime Thins," I couldn't wait to give it a try.
These are slice and bake cookies. You make the batter from butter, lime zest, lime oil, sugar, egg yolks, lime juice, vanilla, flour, baking powder, salt, and baking soda, and form the dough into logs. Then you brush the logs with egg white wash, coat them with chopped pistachios, and refrigerate the logs until they are firm before cutting and baking.
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Walter suggests cutting the logs on the bias to create ovals, but I found that this was difficult to manage. For one thing, normally you would keep rotating a log of cookie dough as you cut slices to help preserve its round shape; otherwise it will flatten out on the bottom where you have it on the cutting board. But if you are cutting at an angle, you have to maintain the log of dough in a static position the entire time. Second, if you cut the log at an angle, you don't get an even ring of pistachios around the perimeter of the cookies, and some of the nuts will end up on the underside of the cookies. Anyway, I cut slices straight across with the intention of creating perfectly round cookies.
The cookies did not maintain their shape well during baking, and as you can see in the photo above, they aren't nicely round. I wouldn't say they were bad, necessarily, but they also weren't good. I thought that the lime flavor (which was quite strong and borderline harsh) crowded out the pistachios here, instead of complementing them. The cookies had a nice texture, but their sloppy appearance was just not appealing. Meh.
Recipe: "Pistachio Lime Thins," from Great Cookies: Secrets to Sensational Sweets by Carole Walter.
Previous Post: "Got Egg Whites?: Lime Angel Food Cake with Lime Glaze and Pistachios," February 25, 2012.
These are slice and bake cookies. You make the batter from butter, lime zest, lime oil, sugar, egg yolks, lime juice, vanilla, flour, baking powder, salt, and baking soda, and form the dough into logs. Then you brush the logs with egg white wash, coat them with chopped pistachios, and refrigerate the logs until they are firm before cutting and baking.
.JPG)
The cookies did not maintain their shape well during baking, and as you can see in the photo above, they aren't nicely round. I wouldn't say they were bad, necessarily, but they also weren't good. I thought that the lime flavor (which was quite strong and borderline harsh) crowded out the pistachios here, instead of complementing them. The cookies had a nice texture, but their sloppy appearance was just not appealing. Meh.
Recipe: "Pistachio Lime Thins," from Great Cookies: Secrets to Sensational Sweets by Carole Walter.
Previous Post: "Got Egg Whites?: Lime Angel Food Cake with Lime Glaze and Pistachios," February 25, 2012.
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