Pistachio-Spice Cookies

Eggs are easier to separate when they are cold. Carefully crack each egg and, holding it over a bowl, pass the yolk back and forth between the shell halves, letting the whites fall into the bowl. Drop the yolk into a separate bowl, and transfer the whites to a third bowl. Separate each additional egg over the empty bowl, for if any speck of yolk gets into the whites, the whites will not whip up properly. If a yolk breaks, start fresh with a new egg. Egg whites will keep for up to 5 days in the refrigerator or several months in the freezer.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Pistachio-Spice Cookies
Review 1 for Pistachio-Spice Cookies
4 out of 5
4 out of 5
MsBrown
December 20, 2012
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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OH my these were hard
December 20, 2012
I would try again but the cookie dough did not stick, cutting became crumbly again! Help want to try again
Review 2 for Pistachio-Spice Cookies
5 out of 5
5 out of 5
melanielovestocook
,Toronto
May 24, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Would You Recommend? Yes
0points
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Exotic Cookies!
May 24, 2012
I love making these cookies! They are so much different than your typical nut cookie. The cardamom lends a wonderful warmth and your kitchen will smell amazing.
If I want something less crisp, I slice the chilled batter a little thicker and bake a little less time. They come out more doughy that way.
Everyone always loves these.
Pros: Quick, Easy, Appearance, Will Make Again