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Lemon Delights

Oxmoor House
Yield Makes 6 dozen
These cookies are wonderful made with fresh Georgia pecans!


  • DOUGH:
  • 1 cup butter, softened
  • 1 cup sugar
  • 3-oz. pkg. cream cheese, softened
  • 1 egg, separated
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1/4 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 2 1/2 cups pecans, finely chopped
  • 3-oz. pkg. cream cheese, softened
  • 1/4 cup sugar
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon extract
  • 1 drop yellow food coloring

How to Make It

  1. Dough: Combine butter, sugar, cream cheese, egg yolk, lemon juice, extracts and salt. Mix well with an electric mixer on medium speed; beat in flour. Wrap in plastic wrap; chill for at least one hour.

  2. Form dough into one-inch balls. In a small bowl, beat egg white lightly. Dip balls into egg white; roll in pecans. Place 2 inches apart on ungreased baking sheets. Press thumb deeply into center of each cookie. Spoon lemon cheese filling into indents. Bake at 375 degrees for 8 to 10 minutes or until filling is set. Cool slightly; remove to a wire rack. Keep refrigerated in an airtight container.

  3. Lemon Cheese Filling: Beat together all ingredients until smooth.

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