Lemon Rounds

You won’t believe how easy it is to make these melt-in-your mouth cookies that taste like you should have purchased them at one of those fancy coffee-shops instead!   My husband thought they would be good without the lemon; just upping the vanilla and substituting a little water or milk for the lemon juice liquid…and I think I’ll try that next time.

There are no eggs, salt or leavening in this recipe - no mistake.  Don’t be heavy-handed with the flour or they will be crumbly. These can hold their own on any cookie plate, and like all shortbread, they are even better the second day.                    

Lemon Rounds

  1        Cup  Butter -- softened

     ½    Cup  Powdered Sugar -- Sifted

  1         Teaspoon  Vanilla Extract

     ½     Teaspoon  Lemon Peel -- finely shredded

  1        Tablespoon  Lemon Juice

  2 ½    Cups  Flour, All-purpose

     ½    Cup  Pecans -- finely chopped

            Lemon Glaze

  1        Cup  Powdered Sugar -- Sifted

  3 -4  Teaspoons  Lemon Juice 

  1        Each  Lemon

In mixer bowl, cream the butter, sugar, and vanilla.  Add lemon peel and lemon juice.  Stir in flour, mixing well.  Using one rounded teaspoon dough for each, shape dough into balls.  Dip one side in chopped nuts.  Place nut side up on ungreased cookie sheet.  Flatten with bottom of glass.

Bake in 350° oven for 22 to 25 minutes.  cool, drizzle with lemon glaze.

3 ½ dozen

2013 Cost:  $2.97 or 8¢ each

  "Better Homes and Gardens Complete Step-by-Step Cook Book p252"