¾ c butter
1 3 oz pkg cream cheese
1 c powdered sugar
1 t vanilla
1 T lemon juice
2 t grated lemon peel
2 c cake flour
1 c finely chopped pecans
Cream (room temp) butter and cream cheese until light and fluffy. Gradually add sugar and beat hard. Stir in vanilla, lemon juice, and peel. Add flour, mixing well. Stir in nuts. Use 3/8” cookie scoop. Bake at 300° 20 – 25 minutes or until delicately browned. Makes about 4 dozen small, rich cookies. 4 x batch fits in K5-A.
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