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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.
27 ServingsPrep: 20 min. + chilling Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 1-1/3 cups sugar, divided
  • 1 egg
  • 1 tablespoon half-and-half cream
  • 1 teaspoon McCormick® Pure 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


  • 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

2 of 2

Lemon Leaves (continued)

Directions (continued)

  • 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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.