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Pistachio Lace Cookies

In November, the Tyler Morning Telegraph held their first annual Holiday Cookie Contest. Hundreds of entries flooded in featuring old family favorites and quick and easy cookies from local East Texas bakers.

Each of the top three winners received a Brookshire’s gift card with the winning recipe featured in Tyler Morning Telegraph and CBS 19’s Local Flavor cooking segment with Bryan Houston.

The grand prize winner, Elaine McGowan of Bullard, TX, discovered the winning recipe years ago and has continued to make it for friends and family. She received rave reviews last year when she brought them to a cookie exchange and decided to enter these delicious, delicate cookies in the Holiday Cookie Contest. They are perfect by themselves, with gelato or crumbled over your favorite Goldenbrook Ice Cream. One bite and you will be addicted.

Pistachio Lace Cookies
Makes 2 dozen

10 Tbs unsalted butter, softened
1 cup powdered sugar
2 Tbs light corn syrup
2/3 cup coarsely chopped pistachios
1/2 cup bread flour

In a bowl, beat together the butter and powdered sugar until smooth and fluffy. Mix in corn syrup, then add nuts and flour; mix to combine. Wrap dough in a sheet of plastic wrap, forming it into a log 1 1/2 inches in diameter. Freeze until firm, 30 minutes. Heat oven to 350° F and line baking sheets with parchment. Unwrap log and cut into quarter-inch thick slices. Place rounds about 3 inches apart on baking sheets. Bake until golden and lacy, 9 to 10 minutes. Slide cookies, still on parchment paper, onto countertop to cool. Repeat with remaining dough. Store in airtight container up to a week.

This recipe also makes a wonderful delicate garnish with Goldenbrook Ice Cream. Just top onto your favorite flavor and serve!

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