Lemon-Pecan Cookies

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Lemon-Pecan Cookies

 

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup butter or margarine, softened

1/4 cup solid vegetable shortening

1 cup sugar

1 egg

2 tablespoons honey

1 teaspoon grated lemon peel

1/2 teaspoon lemon extract

1 cup pecans, toasted and finely chopped

 

Preheat oven to 375. Lightly grease baking sheets.

 

In a small bowl, stir together flour, soda, cream of tartar and

salt. In a medium bowl, beat together butter, shortening and sugar

until fluffy. Add egg, honey, lemon peel and lemon extract. Beat

until smooth. Add flour mixture; stir until a soft dough forms.

Stir in toasted pecans. Drop dough by measuring tablespoonfuls 2

inches apart on prepared baking sheets.

 

Bake 7-8 minutes or until a light golden color (do not overbake).

Cool cookies on the baking sheets on wire racks 2 minutes before

transferring to wire racks to cool. Makes about 3 dozen cookies.

 

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