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.

• Ready In: 2 hrs 21 mins
• Serves: 54

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 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.