Zutaten für Lemon Leaves
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups granulated sugar
- 2 large eggs
- Half And Half Cream
- Lemon Extract
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Egg Yolks
- 1 teaspoon water
- Pistachios
- 1 tablespoon finely grated lemon zest
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Zubereitung von Lemon Leaves
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 1 large egg, 1 teaspoon vanilla extract, and 1 tablespoon lemon extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 2 hours, or until firm enough to roll out.
- In a small bowl, whisk together 1 large egg yolk and 1 teaspoon water.
- In another bowl, combine 1/2 cup chopped pistachios, 1 tablespoon finely grated lemon zest, and 1/4 cup granulated sugar.
- Lightly flour your work surface and roll out the dough to 1/8-inch thickness.
- Use a 2 1/2-inch leaf-shaped cookie cutter (or your favorite shape!) to cut out the cookies. Dip the cutter in flour between each cut to prevent sticking.
- Place cookies 1 inch apart on ungreased baking sheets.
- Brush the tops of the cookies with the egg yolk mixture.
- Sprinkle generously with the pistachio mixture.
- Bake for 6-8 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
20g
Fat
6g
Carbs
3g
