You can freeze this simple dough up to two months.
Yield: Makes 7 dozen
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon grated lemon rinds
- 2 tablespoons fresh lemon juice
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup finely chopped pecans, toasted
- Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating unil blended.
- Combine flour, baking soda, pecans, and salt; gradually add to butter mixture, beating just until blended.
- Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours.
- Cut each log into 1/2 inch slices (about 28 slices), and place on lightly greased baking sheets.
- Bake at 350º for 12 to 14 minutes or until edges are lightly browned. Remove to wire racks to cool. Store cookies in an airtight container, or freeze, if desired.
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