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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.
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch
  • Makes
    about 4-1/2 dozen


  • 1/2 cup butter, softened
  • 1-1/3 cups sugar, divided
  • 1 large 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 large egg yolks
  • 1 teaspoon water
  • 1/4 cup finely chopped pistachios
  • 1-1/2 teaspoons grated lemon zest


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