The six ingredients called for here come together in a delightful cookie. Pistachios and lemon juice make a great flavor combination, and the egg white gives a soft texture.

　　

Ingredients

Makes about 2 dozen

　　1 large egg white

　　Pinch of coarse salt

　　1 cup toasted salted pistachios, finely chopped (about 4 1/2 ounces)

　　1 cup packed light brown sugar

　　1 tablespoon all-purpose flour

　　1/2 teaspoon fresh lemon juice

　　

Step 1

Preheat oven to 325°F. Put egg white and salt in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium-high speed until stiff peaks form. Reduce speed to medium; mix in nuts and brown sugar, then flour and lemon juice.

　　

Step 2

Using a 1 1/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges are golden, 10 to 12 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

　　Martha Stewart's Cookies