LEMON-PECAN SHORTBREAD COOKIES

By bjnelson55

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons finely chopped pecans or walnuts
• 3 tablespoons sugar
• 2 teaspoons finely shredded lemon peel
• 1/2 cup butter
• Sugar

Details

Servings 20

Preparation

Step 1

Preheat oven to 325°F. 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 lightly floured surface roll dough until 1/2 inch thick. Using 1 1/2-inch or 3-inch cookie cutters, cut into desired shapes. (Or, roll into 1-inch balls.) Place 1 inch apart on an ungreased cookie sheets. 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.

For stamped cookies: Preheat oven to 325°F. 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 about 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. Makes about 20 cookies.