 |
Prep Time: 2 Minutes Cook Time: 6 Minutes |
Ready In: 8 Minutes Servings: 54 |
|
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. 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.
|
|