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4 cups flour
1 teaspoon baking powder
1/2 teasoon baking soda
3 sticks salted butter, softened but still firm
1 to 1 1/2 tablespoon grated lime zest
2 1/2 cups sugar
8 egg yolks
2 teaspoons vanilla extract
2 tablespoons fresh lime juice, 1/2 of a large lime squeezed
1 cup shelled, toasted, salted pistac hio nuts, chopped small
1 egg white, lightly beaten with 2 teaspoons water

1. Sift together the flour, baking powder and baking soda in a bowl.
2. In a large bowl, with an electric beater, add the butter and lime zest. Beat until smooth and
creamy. Add sugar, egg yolks, lime juice and vanilla extract. Beat until all is blended well.
Scrap down the sides of the bowl frequently to mix well.
3. Lower the beater speed to the lowest level. Add 1/2 of the flour mixture. Beat till
mixed well. Add the other half of flour mixture and if necessary continue with a wooden spoon or by
hand, form the cookie dough.
4. Shape the dough into a large ball, divide the dough with a large knife into 8 pieces.
Roll each piece into a log. Try to keep the log 6 to 8 inches long and 1 1/2 to 2 inches wide
around.
5. After all the logs are made, at this point wrap the logs with plastic wrap, twisting the ends
tightly to secure them. Place in the freezer for about an hour or overnight.
6. When ready to bake, set oven to 350 degrees. Lightly butter 3 or 4 cookie sheets, set aside.
7. Remove logs from feezer, let them sit on the counter for about 15 minutes to defrost a little bit.
Take two pyrex pie plates. In one add beaten egg white with water. In the other add 1/2 cup of
chopped pistachio nuts. Add the other 1/2 cup of chopped nuts as needed.
8. Brush each log with the egg white water mix and then roll immediately into the chopped pistachios.
Place log onto a cutting board. With a serrated knife, slice the cookie dough into 1/4 inch slices.
Place the slices 2 inches apart on cookie sheet.
9. Bake 10 to 12 mintues, checking frequently until edges are lightly browned.
Remove from oven, leave on cookie sheet 3 minutes, then loosen with a spatula and place on a baking
racks to cool completely.
10. Store in airtight container, cookies can be frozen.
11. Enjoy – Sourly and sweetly, these cookies are bursting with both!

No matter the day, time, or place, I never fail to find a kindred spirit; you know, that certain someone who shares my passion for cooking and baking. We usually end up swapping recipes, and no matter where a recipe comes from, if my interest is piqued I just gotta try it.

My featured recipe came from my office mate, Tami, one of those aforementioned kindred spirits. She entertains as much as I do, which is often. Our conversations center around menus, recipes, and all things edible!

Tami bakes these pistachio lime cookies for the holidays. She brought in a few for me to check out, and I was hesitant due to the unusual combination of lime and pistachio. Happily, I was pleasantly surprised by how much I actually liked them. In time, I came to love them and eagerly awaited the next time I would be gifted with a few of Tami’s cookies. Finally, I just bit the bullet and asked her for the recipe and her personal additional footnotes. Most of us who love to cook usually have our own notes added onto our recipes. Tami strayed from the recipe in that the original recipe directs one to form the cookie dough logs and immediately roll them in the egg white water mixture, and then the nuts. But given the frequency with which Tami made these cookies, she felt it was easier to handle the dough logs by freezing them first. Cookie dough can be very sticky and hard to manage, so it made perfect sense to me. Freezing the dough first also makes it much easier to brush on the egg whites and then roll into the chopped nuts. Tami adds 2 tablespoons of lime zest, while I add 1 tablespoon. It’s all about personal preference. I also freeze the dough overnight and she freezes it for an hour. I also leave my butter out to soften, which Tami doesn’t suggest as an option – she likes a more solid consistency. I can be a bit of a rebel when it comes to cooking sometimes.

Anyway, it was my turn at baking these gems, and I brought in a few cookies for Tami to taste. I got the response I was looking for. You could almost see the little bubble over my head with the words “she likes it, Tami likes it!” Oh well, now that I can make these Pistachio Lime cookies myself, what can Tami bring in for me to taste? If you are reading this Tami, it’s time to talk about what new taste sensation you have up your sleeve. So, when are you entertaining again?