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Lemon Leaves

SUBMITTED BY: Karen Minthorne

"Sugar, chopped pistachios and lemon peel sprinkled on top of these cookies make them extra special. Feel free to use whatever cookie cutters you have on hand."
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PREP TIME  20 Min
COOK TIME  10 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1/2 cup butter (no substitutes), softened
  • 1 1/3 cups sugar, divided
  • 1 egg
  • 1 tablespoon half-and-half cream
  • 1 teaspoon lemon extract
  • 2 1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 1 teaspoon water
  • 1/4 cup finely chopped pistachio nuts
  • 1 1/2 teaspoons grated lemon peel

DIRECTIONS

  1. In a mixing bowl, cream butter and 1 cup of sugar. Beat in egg, cream and extract. Combine flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
  2. In a small bowl, beat egg yolks and water. In another bowl, combine pistachios, lemon peel and remaining sugar.
  3. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. leaf-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Brush with egg yolk mixture; sprinkle with pistachio mixture.
  4. Bake at 350 degrees F for 6-8 minutes or until edges are set (do not brown). Remove to wire racks to cool.
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