These melt-in-your-mouth cookies are dipped in a sweet lemony glaze. Heavenly!
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1 cup Land O Lakes® Butter, softened
1/2 cup sugar
2 cups all-purpose flour
2/3 cup pecans, finely chopped
1 tablespoon freshly grated lemon zest
1 cup powdered sugar
1 tablespoon Land O Lakes® Butter, softened
1 tablespoon light corn syrup
1 tablespoon freshly squeezed lemon juice
1 to 3 tablespoons milk
Coarse grain white sugar
Heat oven to 325°F.
Combine 1 cup butter and sugar in large bowl. Beat at medium speed until creamy. Add flour, pecans and 1 tablespoon lemon zest; beat at low speed until dough forms.
Shape dough into 1-inch balls. Place 1-inch apart onto ungreased cookie sheets. Bake 18-20 minutes or until set. Cool on cookie sheets 1 minute; remove to cooling rack. Cool completely.
Combine all glaze ingredients except milk in bowl. Beat at medium speed, gradually adding enough milk for desired dipping consistency.
Dip tops of cooled cookies into glaze; shake off excess glaze. Place onto waxed paper; sprinkle tops with coarse grain sugar. Let stand 1 hour or until glaze is set.
Store in loosely covered container between sheets of waxed paper.
- Serve these elegant cookies in mini paper candy cups for gift giving.
- Use chopped nuts, such as macadamia nuts, walnuts or almonds for a little variety. Make sure nuts are very finely chopped or use mini food processor to grind them.
Everyone will love these sweet-tart lemon recipes for cakes, cookies, and other treats, made tangy with fresh-squeezed lemon juice and zest.