Lemon Lemony 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 REFRIGERATOR COOKIES WITH PECANS

Steps:

• 1. Preheat oven to 375 degrees
• 2. Combine flour and cornstarch in a small bowl, set aside.
• 3. In a mixer bowl combine softened butter and powdered sugar. Mix until light and fluffy.
• 4. Beat in lemon zest. Then slowly add flour and cornstarch mixture, mix well.
• 5. Cover bowl with wrap and refrigerate the dough about an hour or until easy to handle.
• 6. Shape the dough into logs about 2 inches in diameter, depending on the size you like and the occasion.
• 7. Roll the log into the finely chopped pecans, pressing gently as you roll.
• 8. Wrap in cellophane and refrigerate 2-3 hours more or until firm.
• 9. Unwrap dough and slice into 1/4 inch slices. Place on ungreased cookie sheets.
• 10. Bake at 375 degrees for 10 min. on an ungreased cookie sheet or until edges are lightly brown.
• 11. Cool 1 minute before moving to cookie platter.

LEMON COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.