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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 42 |
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These attractive morsels are my daughter's favorite. The lemon glaze pairs well with the delicate nut-topped cookie. Melissa Branning, Fontana, Wisconsin Ingredients:
1 cup butter, softened |
3/4 cup packed brown sugar |
1/2 cup sugar |
2 eggs |
1-1/2 teaspoons vanilla extract |
1 tablespoon grated lemon peel |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
3/4 teaspoon salt |
topping: |
3/4 cup finely chopped pecans |
1/4 cup sugar |
lemon glaze: |
1-1/4 cups confectioners' sugar |
5 teaspoons lemon juice |
1 drop yellow food coloring, optional |
Directions:
1. In a bowl, cream the butter and sugars. Separate one egg; refrigerate egg white. Add the egg yolk, second egg, vanilla and lemon peel to creamed mixture; mix well. Combine the flour, baking powder and salt; gradually beat into creamed mixture. Shape into three 7-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
2. Unwrap logs. Lightly beat reserved egg white. Combine pecans and sugar. Brush each log with egg white, then roll in pecan mixture, pressing firmly into dough.
3. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-7 minutes or until very lightly browned. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies. Yield: about 7 dozen.
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