Lemon Leaves

Name: Lemon Leaves
Ingredients: 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

12 ingredients

5 steps

Ingredients

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

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 zest 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
4

. Brush with egg yolk mixture; sprinkle with pistachio mixture.
5

Bake at 350° for 6-8 minutes or until edges are set (do not brown). Remove to wire racks to cool.