LEMON LEMONY PECAN COOKIES
Superb! Rolled cookie-dough which can be kept in the freezer ready for a quick treat for guests. Lemon flavor galore! Real lemony! Crispy and nutty...just what we dream about!
Provided by Seasoned Cook
Categories Dessert
Time 27m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Combine butter and sugar until fluffy. Add beaten egg, lemon juice, lemon rind and lemon extract; mix well.
- Combine flour, baking powder and salt; add to creamed mixture, beating until just blended. Stir in pecans.
- Shape dough into a long roll, 2 inches in diameter; wrap in waxed paper and chill 2 to 3 hours or until firm. (may be frozen for later use).
- Unwrap roll and cut into 1/4 inch slices. Place on a lightly greased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes. Do not overbake.
Nutrition Facts : Calories 92.9, Fat 4.9, SaturatedFat 1.9, Cholesterol 12.7, Sodium 46.5, Carbohydrate 11.4, Fiber 0.5, Sugar 5.7, Protein 1.2
PECAN COOKIES
Steps:
- Preheat oven to 350 degrees F. Cream together sugar and butter. Stir in 1 egg and add other ingredients. Drop from a teaspoon onto parchment-lined cookie sheets at least 3 inches apart. Bake for 8 to 10 minutes. Cookies will spread, will be thin and subject to sticking. Remove carefully while still a little warm.
GINGER-LEMON OATMEAL COOKIES
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 20m
Yield 15 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.
LEMON PECAN BARS
This is a recipe I adopted from the Recipezaar account but it did not work for me. Chef Karen has been so kind to look into this recipe and she made the alterations to make this recipe work..many thanks Karen!
Provided by PetsRus
Categories Bar Cookie
Time 30m
Yield 36 Bars
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- In large bowl, with electric mixer on medium, beat butter, flour, sugar and 2 tsp lemon zest until mixture forms large crumbs.
- Pat crumb mixture into 13x9-inch baking pan.
- Bake 15 minutes, take out of the oven and lower the heat to 325°F.
- Combine condensed milk, coconut, pecans, remaining 2 teaspoons lemon zest and the lemon juice.
- Spread this mixture on top of the hot baked crust, then return to the oven.
- Bake 15 to 20 minutes or until golden brown.
- Transfer pan to wire rack and cool completely.
- Cut into 36 bars.
CAKE MIX LEMON PECAN COOKIES
So easy and yummy! I received this recipe from a church friend and fell in love with them! You may use other flavors of cake mix.
Provided by Seasoned Cook
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- With mixer blend butter, eggs, milk and extract.
- Mix in cake mix and chopped pecans.
- Chill dough before placing on parchment lined baking sheet.
- Form into large balls, place on baking sheet and press down with fork.
- Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet.
LEMON-PECAN SHORTBREAD COOKIES
Irresistible tangy lemon and rich pecans flavor one of the easiest cookies around: buttery shortbread. Serve with a cool dish of ice cream in the summer or a hot cup of tea in winter. Found this on Midwest Living Online, posted for safe-keeping.
Provided by SassiFras
Categories Dessert
Time 43m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 5
Steps:
- 1. In a bowl, combine flour, nuts, sugar and lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling (dough will still be crumbly). Knead until smooth and form into a ball.
- 2. On lightly floured surface, roll dough until 1/2 inch thick. Using a 1-1/2-inch to 3-inch scalloped cookie cutter, cut into rounds. Place 1 inch apart on an ungreased cookie sheet.
- 3. Bake in a 325 degrees F oven for 18 to 20 minutes for small cookies or 20 to 22 minutes for larger cookies or until bottom starts to brown and center is set. Remove and cool on a wire rack. 20, 1-1/2-inch cookies or 5, 3-inch cookies.
Nutrition Facts : Calories 86.3, Fat 5.7, SaturatedFat 3, Cholesterol 12.2, Sodium 32.9, Carbohydrate 8.1, Fiber 0.4, Sugar 2, Protein 1
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LEMON-PECAN COOKIES RECIPE | MYRECIPES
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- Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating unil blended.
- Combine flour, baking soda, pecans, and salt; gradually add to butter mixture, beating just until blended.
- Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours.
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