Lemon Leaves

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. 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. 2

   In a small bowl, beat the egg yolks and water. In another bowl, combine the pistachios, lemon peel and remaining sugar.

3. 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. 4

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