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Lemon Leaves Recipe

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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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Lemon Leaves Recipe

Prep: 20 min. + chilling Bake: 10 min./batch

Yield: 27 Servings

20 10 30

Ingredients

1/2 cup butter, 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 pistachios
1-1/2 teaspoons grated lemon peel

Directions

In a large bowl, cream butter and 1 cup of sugar until light and fluffy. Beat in the egg, cream and extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
In a small bowl, beat egg yolks and water. In another bowl, combine pistachios, lemon peel and remaining sugar.
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.
Bake at 350° for 6-8 minutes or until edges are set (do not brown). Remove to wire racks to cool. Yield: about 4-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 121 calories, 5 g fat (2 g saturated fat), 33 mg cholesterol, 131 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.

Originally published as Lemon Leaves in Best of Country Cookies , p50

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Leaves (1)

Lemon Leaves

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Reviewed on Dec. 18, 2010 by Ti Joy

I was looking for a special cookie to make for Thanksgiving. I tried this recipe for a few friends, and before I knew it I had fans from Pa to Connecticut and Massachusetts! Everyone loved the unique flavor and the presentation as well. This is now a new fall tradition in my home!