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Lemon Leaves Recipe
Lemon Leaves Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:27 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES: 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 King Arthur Unbleached 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

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.

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

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.

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

Reviews for Lemon Leaves(1)

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MY REVIEW
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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