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Lemon-Pecan Shortbread Cookies
Ingredients
-
1 1/4
cups all-purpose flour
-
2
tablespoons finely chopped pecans or walnuts
-
3
tablespoons sugar
-
2
teaspoons finely shredded lemon peel
-
1/2
cup butter
-
Sugar
Directions
1. Preheat oven to 325 degrees F. In a medium bowl combine flour, nuts, the 3 tablespoons sugar, and the lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling together (dough will still be crumbly). Knead until smooth; form into a ball.
2. On lightly floured surface roll dough until 1/2 inch thick. Using 1-1/2-inch or 3-inch cookie cutters, cut into desired shapes. (Or, roll into 1-inch balls.) Place 1 inch apart on an ungreased cookie sheets. Sprinkle with additional sugar.
3. Bake for 18 to 20 minutes for small cookies or 20 to 22 minutes for large cookies or until bottoms start to brown and centers are set. Transfer to wire racks; cool.
From the Test Kitchen
- Variation For stamped cookies:Preheat oven to 325 degrees F. Lightly grease two cookie sheets; set aside. Prepare dough as directed in Step 1. Shape dough into 1-inch balls and stamp with cookie stamps. Place cookies about 2 inches apart on prepared cookie sheets. Bake for 18 to 20 minutes or until bottoms start to brown and centers are set. Transfer to wire racks; cool. Makes about 20 cookies.
Nutrition Facts
(Lemon-Pecan Shortbread Cookies)
- Calories 81,
- Protein (gm) 1,
- Carbohydrate (gm) 8,
- Fat, total (gm) 5,
- Cholesterol (mg) 12,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 1,
- Sugar, total (gm) 2,
- Vitamin A (IU) 146,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Folate (µg) 16,
- Sodium (mg) 33,
- Potassium (mg) 13,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I tried what one reviewer had suggested. I added 1/2 tsp almond extract. You need at least a tsp, so it was kind of bland. I added sweetened coconut flakes and used a food processor. Also rolled them into 1" balls and used powdered sugar before and after baking. This recipe was ok. Only thing I liked about it was it didn't make too many cookies so you don't overindulge. 23 cookies.
12/24/2011 12:18:46 AM Report AbuseJust made these and house smells heavenly. I made 40 cookies using the 1" balls and sprinkled green sugar crystals. Has anyone doubled this recipe?
12/23/2011 03:54:08 PM Report AbuseI just finished trying to mold these into balls - I found the dough still too crumbly. I only was able to make 17. When I started, I was able to form more of a ball,but by the end, I just had so many crumbs that it was very hard to form it at all. Originally I was going to roll them out, but that was impossible. Not sure if I did something wrong. Seems like a long baking time too - I will check them frequently.
12/13/2011 01:52:34 PM Report AbuseMade them today. The lemon was more subtle than I anticipated, I'll definitely add more zest next time. Other than that they are lovely! Use your food processor (blade attachment and pulse control) for cutting in the butter and it goes super fast with minimal effort.
12/11/2011 08:46:14 PM Report AbuseWOW...these are the best! You can add vanilla, almond, orange or just the way they are...I make mine in balls and then after they are baked, I roll them in powdered sugar. YUM, YUMMY!!!
12/11/2011 04:35:48 PM Report Abuse