Ingredients for Lemon Lemony Pecan Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- Egg
- ⅓ cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup pecan halves
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How to Make Lemon Lemony Pecan Cookies
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, ⅓ cup fresh lemon juice, the zest of 2 lemons, and 1 teaspoon lemon extract.
- Mix until thoroughly combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup pecan halves.
- Shape the dough into a log approximately 2 inches in diameter.
- Wrap tightly in waxed paper and chill for at least 2 hours, or preferably overnight, until firm.
- Unwrap the chilled dough and slice into ¼-inch thick rounds.
- Place the cookies onto ungreased baking sheets, leaving some space between each cookie.
- Bake in a preheated 350°F (175°C) oven for 10-12 minutes, or until edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
9g
Carbs
3g
