Lemon Leaves

Lizzymommy's Note:

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: 2 hrs 21 mins
• Prep Time: 2 hrs 15 mins
• Cook Time: 6 mins

Ingredients:

Servings: 54

• ½ cup butter , softened
• 1 1⁄3; cups sugar , divided
• 1 egg
• 1 tablespoon half-and-half cream
• 1 teaspoon lemon extract
• 2 ¼ cups all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• 2 egg yolks
• 1 teaspoon water
• ¼ cup finely chopped pistachios
• 1 ½ teaspoons grated lemon peel

Directions:

1. In a large bowl, cream the 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 creamed mixture and mix well. Cover and refrigerate for 2 hours or until dough is easy to handle.
2. In a small bowl, beat the egg yolks and water. In another bowl, combine the pistachios, lemon peel and remaining sugar.
3. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with a 2 1/2-inch leaf-shaped cookie cutter dipped in flour. Place 1 inch apart on ungreased baking sheets. Brush with the egg yolk mixture; sprinkle with the pistachio mixture.
4. Bake at 350-degrees for 6-8 minutes or until the edges are set (do not brown). Remove to wire racks to cool.

Reviews

[Chef #389844]

This is the BEST cookie I have ever tasted. I did not have lemon extract so I added lime extract and YUMM. I made half the receipe and deceided to add the remainder of the topping straight into the dough. I then took the egg white brushed the cookie and topped with coarse sugar. It was just as great with a different look. This looks like an expensive cookie and tastes like one too.