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Lemon Pecan Shortbread Cookies

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 2 to 2 1/2 dozen cookies
Try making this shortbread cookies, substituting the lemon extract or zest with orange extract, or use finely grated orange zest.

1/2 cup roasted pecans, or walnuts
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons lemon extract, or
finely grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
Additional sugar

Preheat oven to 325°F (160°C). Place pecans (or walnuts, if using) in food processor; process until finely ground. Add butter, sugar, lemon extract and vanilla; process until well blended. Add flour; process using on/off pulsing action until dough is well blended and begins to form a ball.

Shape pieces of dough into 1-1/2-inch balls; roll in additional sugar. Place about 2 inches apart on ungreased baking sheets; flatten.

Bake cookies 17-19 minutes*, or just until set and edges are lightly browned. Remove cookies from baking sheets to wire rack to cool.

*Note: Cookies should be a very pale light golden color, so be careful not to overbake.

Makes: 2 to 2 1/2 dozen cookies.

Source: DianasDesserts.com
Date: October 22, 2002


Reviewer: Carmel
I made these cookies for my son and for friends and they loved it! Delicious, lemony cookies. Easy to make


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