Lemon Leaves

Lemon Leaves

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"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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Ingredients

30 m servings
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Original recipe yields 27 servings

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Directions

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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.

Reviews

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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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