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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 27 |
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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 king arthur unbleached 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 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 peel 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 baking sheets. Brush with egg yolk mixture; sprinkle with pistachio mixture.
4. Bake at 350° for 6-8 minutes or until edges are set (do not brown). Remove to wire racks to cool. Yield: about 4-1/2 dozen.
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