Lemon Leaves

Directions

1. 1
   In a large bowl, cream the butter and 1 cup of sugar until light and fluffy.
2. 2
   Beat in the egg, cream and extract.
3. 3
   Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
4. 4
   Cover and refrigerate for 2 hours or until dough is easy to handle.
5. 5
   In a small bowl, beat the egg yolks and water.
6. 6
   In another bowl, combine the pistachios, lemon peel and remaining sugar.
7. 7
   On a lightly floured surface, roll out dough to 1/8-inch thickness.
8. 8
   Cut with a 2 1/2-inch leaf-shaped cookie cutter dipped in flour.
9. 9
   Place 1 inch apart on ungreased baking sheets.
10. 10
    Brush with the egg yolk mixture; sprinkle with the pistachio mixture.
11. 11
    Bake at 350-degrees for 6-8 minutes or until the edges are set (do not brown).
12. 12
    Remove to wire racks to cool.