Lemon Leaves Recipe
Lemon Leaves Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
27 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
27 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

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.
Originally published as Lemon Leaves in Best of Country Cookies 1999, p50

Nutritional Facts

2 each: 121 calories, 5g fat (2g saturated fat), 33mg cholesterol, 131mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  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° for 6-8 minutes or until edges are set (do not brown). Remove to wire racks to cool. Yield: about 4-1/2 dozen.
Originally published as Lemon Leaves in Best of Country Cookies 1999, p50

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MY REVIEW
Ti Joy User ID: 5502553 78661
Reviewed Dec. 18, 2010

"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!"

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