Best Lemon Pecan Cookies Recipes

LEMON LEMONY PECAN COOKIES

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.

LEMON-PECAN SHORTBREAD COOKIES

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.

CAKE MIX LEMON PECAN COOKIES

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

Steps:

• 1. pre- Heat oven to 325 - In a medium Bowl combine , flour , Nuts, 3 Tabsp. sugar , and the lemon peel, Using a Pastry Blender, cut in the butter untill the mixture looks like fine crumbs and starts to cling togeather. ( dough will still be crumbly ) Knead till mixture is smooth, Form into a Ball.
• 2. On a lightly Floured surface, Roll the dough untill it's 1/2 inch thick .using 1 1/2 inch OR 3 inch cookie cutters cut into disered shapes. Place 1 inch apart on ungreased cookie sheets , sprinkle the tops with sugar.
• 3. Bake for 18 to 20 minutes for the small cookies and Bake for 20 to 22 minutes for Large cookies, untill bottoms start to Brown and the centers are set. Transfer cookies to wire racks to cool.

LEMON PECAN COOKIES

Steps:

• 1. Heat oven to 350. Set aside 2 T white chips for the drizzle. 2. Combine flour, sugar, and baking soda; set aside. Place remaining white chips and butter in medium microwave-safe bowl. Microwave at HIGH 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips and butter are melted when stirred. Beat in eggs, lemon peel, and lemon extract. Gradually blend flour mixture into lemon mixture. Stir in pecans. Drop by rounded teaspoons onto ungreased cookie sheet. 3. Bake 9-11 minutes or until very slightly golden around edges. Remove from cookie sheet to wire rack. Cool completely. Lightly drizzle LEMON DRIZZLE over cookies. LEMON DRIZZLE: Place reserved 2 T white chips and 1/2 t shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave in HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir in a few drops of yellow food color and a few drops lemon extract, if desired.