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Lemon Pecan Shortbread Cookies
in Diana's Recipe Book
 |
| Servings: Makes 2 to 2 1/2 dozen cookies |
| Comments: Try making this shortbread cookies, substituting the lemon extract or zest with orange extract, or use finely grated orange zest. |
Ingredients:  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 |
| Instructions: 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 |