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Lemon Leaves Recipe

Lemon Leaves Recipe

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.
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch YIELD:27 servings

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

  • 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.

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.

Wine Pairings

Sweet White Wine

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