These crisp pecan cookies have a delicate lemon flavor that is perfect with a cup of tea.
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1/2 cup Land O Lakes® Butter softened
1/2 cup sugar
1 large Land O Lakes® Egg (yolk only)
1 tablespoon freshly grated lemon zest
1 tablespoon lemon juice
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
2 tablespoons coarse grain sugar
Combine butter, 1/2 cup sugar and egg yolk in bowl; beat at medium speed until creamy. Add lemon zest and lemon juice; continue beating until well mixed. Add flour, baking powder, cinnamon and salt; beat at low speed until well mixed. Stir in pecans.
Shape dough into 2 (6-inch) logs. Wrap each in plastic food wrap. Refrigerate at least 2 hours until very firm.
Heat oven to 375°F.
Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Sprinkle tops with coarse grain sugar. Bake 7-9 minutes or until cookies are lightly browned around edges. Remove to cooling rack. Cool completely.
Cookie dough logs will keep in refrigerator up to a week. For longer storage, freeze up to 2 months. To thaw, place in refrigerator at least 12 hours. Slice and bake as directed.
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