Lemon Leaves

Lemon Leaves

"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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30 m servings
Serving size has been adjusted!
Original recipe yields 27 servings

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  • Prep

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  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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These are DELICIOUS!! They are delicate and lemony, and just a wonderful cookie. I used a lemon bakery emulsion instead of extract because I like the flavor better, and baked some with the pista...

My mom and I have been making these little gems for a few years now, ever since I got the recipe from Taste of Home's 'Ultimate Cookie Book'. These have become a favortie w/ everyone we've share...

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