Lemon-Pecan Shortbread Cookies
These delightful shortbread cookies feature an unexpected combo: finely shredded lemon peel and chopped pecans. The result is a tangy, crunchy treat.
1 1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
3 tablespoons granulated sugar
2 teaspoons finely shredded lemon peel
1/2 cup butter
- Preheat oven to 325°F (160°C).
- 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.
- On a lightly floured surface roll dough until 1/2 inch thick. Using 1-1/2-inch to 3-inch cookie cutters, cut into desired shapes. (Or roll into 1-inch balls.) Place 1 inch apart on an ungreased cookie sheet. Sprinkle with additional sugar.
- 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.
Makes about 20 cookies.
Stamped Cookies: Preheat oven to 325°F (160°C). 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 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.
To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.