Pistachio Lemon Drop Cookies by Martina McBride

by Cindi SutterChief Communicator & Editor of Spirited Table® - Excerpted from Martina’s Kitchen Mix - by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

photo by Antonis Achilleos

photo by Antonis Achilleos

This is one of the most unusual cookie recipes I’ve made. I adapted it from a Martha Stewart recipe that intrigued me because it was so different. Well, it is different and absolutely delicious. I can never eat just one. These are great with a cup of coffee or espresso in the afternoon.

Makes 1 1⁄2 dozen cookies Hands-on 20 minutes Total 30 minutes


1 large egg white

Pinch of coarse sea salt

1 cup finely chopped salted, toasted pistachios

1 cup packed light brown sugar

1 Tbsp all-purpose flour

1⁄2 tsp fresh lemon juice


  1. Preheat the oven to 325˚F.

  2. Beat the egg white and salt with a mixer fitted with the whisk attachment on high speed until stiff peaks form. Reduce the speed to medium, and add the nuts and brown sugar, beating 1 minute. Add the flour and lemon juice, beating until combined.

  3. Drop by tablespoonsful about 2 inches apart onto parchment paper-lined baking sheets. Bake the cookies in the preheated oven, in batches, until the edges are golden, 10 to 12 minutes. Let cool on pans on wire racks.


Usually I’m all about making recipes ahead as most recipes get better with time. Not this one. I’m just being honest. These are meant to be eaten up the day you make them, which, fortunately, isn’t hard to do