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.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- 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 : Calories 121 calories, Fat 5g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 131mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
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