Ingredients
- 1/2 cup cold unsalted butter
- 2 cups flour (or use self-rising flour and omit baking powder & salt)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup finely chopped pecans
- 1 heaping tablespoon grated lemon peel
- 1 cup sugar
- 1 well-beaten egg
- 2 tablespoons lemon juice
Directions
Use a food processor or a fork and cut
the butter into the four/baking powder/salt until it resembles fine
cornmeal. To the flour add the pecans and grated lemon; mix well. In a
small bowl combine the egg, sugar and lemon juice. Stir for a few minutes
to dissolve some of the sugar. Make a well in the flour mixture and pour
the sugar mixture into the well. With a sturdy spoon mix the cookie dough
until all of it has been moistened. The batter is very stiff! Divide the
batter into two pieces. Roll each piece (use flour if it is too sticky)
into a 2-inch thick log. Wrap each cookie dough roll in a piece of waxed
paper. Place in the refrigerator until thoroughly chilled (hours).
To bake: Preheat the oven to 350*F. Remove one cookie dough log from the
refrigerator. Grease your cookie sheet or use parchment paper. Slice thin
cookies from the log (around 1/4 inch thick) and place on cookie sheet.
Bake for 12-15 minutes or until bottoms are a pale golden brown. You
should barely see browning around the edges. Remove from cookie sheet and
cool cookies on wire rack.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org