Servings: Makes 2 to 2 1/2 dozen cookies
Ingredients:
1/2 cup roasted pecans, or walnuts
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons lemon extract, or
finely grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
Additional sugar
Instructions:
Preheat oven to 325°F (160°C). Place pecans (or walnuts, if using) in food processor; process until finely ground. Add butter, sugar, lemon extract and vanilla; process until well blended. Add flour; process using on/off pulsing action until dough is well blended and begins to form a ball.
Shape pieces of dough into 1-1/2-inch balls; roll in additional sugar. Place about 2 inches apart on ungreased baking sheets; flatten.
Bake cookies 17-19 minutes*, or just until set and edges are lightly browned. Remove cookies from baking sheets to wire rack to cool.
*Note: Cookies should be a very pale light golden color, so be careful not to overbake.
Makes: 2 to 2 1/2 dozen cookies.
Source: DianasDesserts.com
Date: October 22, 2002