A Bed of Roses

Lemon-Pecan Cookies

These lemony butter cookies are light and delicious. They are perfect for a light spring or summer luncheon.

Ingredients:

• 1 1/2 cups flour
• 3/4 cup pecans, lightly toasted and chopped
• 1 Tbs cornstarch
• 1/8 tsp baking soda
• 1/4 tsp salt
• 12 Tbs unsalted butter, room temperature
• 3/4 cup sugar
• 2 egg yolks
• Zest of 1 lemon
• 1/4 tsp lemon extract
• Extra sugar for sprinkling

Directions:

1. Preheat the oven to 300°
2. Line baking sheets with parchment paper
3. Blend flour, cornstarch, baking soda and salt in a bowl or 4 cup measure
4. In a mixer, beat the butter on medium speed for 3 minutes
5. Add sugar in two additions, beating for 1 minute after each addition
6. Blend in egg yolks, lemon zest and lemon extract
7. Add flour mixture on low speed in two additions
8. Add nuts with flour on second addition and beat just until flour is absorbed
9. Place rounded Tablespoons of dough on the prepared baking sheets, 2 inches apart*
10. Sprinkle tops with granulated sugar and bake 20-25 minutes or until tops are golden.
11. Let cookies sit on the sheets for 2 minutes, then transfer to a wire rack to cool completely. Sprinkle with confectioners sugar (optional).

*(Bakers tip: use a 1 Tbs. ice cream scoop- the dough pops right out and the measurement is perfect. Works great for mini-muffins too!)

Tags: Bed and Breakfast Recipes, Cookie Recipes, Lemon pecan butter cookies, Summer cookies

This entry was posted on Saturday, April 30th, 2011 at 12:37 pm and is filed under Our Favorite Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.