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Lemon-Pecan Shortbread Cookies

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Yield: 20, 1-1/2-inch cookies or 5, 3-inch cookies Prep: 25 mins
Bake: 18 mins at 325°F

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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

Directions

1. In a bowl, combine flour, nuts, sugar and lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling (dough will still be crumbly). Knead until smooth and form into a ball.

2. On lightly floured surface, roll dough until 1/2 inch thick. Using a 1-1/2-inch to 3-inch scalloped cookie cutter, cut into rounds. Place 1 inch apart on an ungreased cookie sheet.

3. Bake in a 325 degrees F oven for 18 to 20 minutes for small cookies or 20 to 22 minutes for larger cookies or until bottom starts to brown and center is set. Remove and cool on a wire rack. 20, 1-1/2-inch cookies or 5, 3-inch cookies

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Comments (3)

rndmtnberyl wrote:

You don't have to sign up to print. They just ask you to but it doesn't print on the recipe

7/28/2011 07:33:42 AM Report Abuse

linw10 wrote:

I really resent having to sign up for the magazine in order to print the recipes. I am a subscriber now, but I will not renew.

8/25/2010 10:50:49 AM Report Abuse

merry1305102 wrote:

your picture does NOT match your directions...those cookies certainly are NOT circles, but probably cut from a cake/pie pan in which the entire dough was baked

3/3/2010 04:28:29 PM Report Abuse