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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemon Pecan Shortbread Recipe

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This recipe for Lemon Pecan Shortbread is from The Ragsdale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c (3sticks) unsalted butter @ room temperature
1 c confectioner's sugar
2 1/2 c all-purpose flour
1/2 c finely ground pecans
1/2 t. salt
1 t. vanilla extract
4 T. finely grated lemon zest
3 - 4 T granulated sugar
Directions:
Directions:
Cream the butter and confectioner's sugar together until pale yellow. Add flour, pecans, vanilla and lemon zest to butter mixture. Mix thoroughly. Gather dough into 2 balls, wrap in wax paper and refrigerate overnight or for at least 4 hours.

Preheat oven to 325º

Working with the first ball of dough, roll on a lightly floured surface until dough is 1/2 inch thick.

Using a 1 1/2 or 2 inch cookie cutter, cut out cookies and place them 1 inch apart on an ungreased baking sheet. Sprinkle the cookies with half the granulated sugar and bake for approximately 15 minutes until they only just begin to color. Do not allow them to overbake. Remove from the oven and allow to fully cool on a rack.

Repeat the process with the re-rolled scraps and then the second ball of dough. Store between sheets of waxed paper in an airtight container until ready to serve.
Number Of Servings:
Number Of Servings:
5 dozen

 

 

 

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