Adapted from the Better Homes & Gardens Dessert Cookbook (1960)
Lemons and toasted pecans come together in this classic icebox cookie—from one of my favorite vintage cookbooks from the 1960s. There are no fancy ingredients needed for this one—just fresh lemon, buttery toasted pecans, and a few pantry staples.
Mix the ingredients, roll the dough into logs, and stash them in the fridge or freezer until you’re ready to slice and bake.
These cookies bake up quickly, and are crisp, full of bright citrus flavor, and sturdy enough to take to any get-together.
They’re simple, nostalgic, and always ready when you are!
Start by pre-heating your oven to 350ºF. Line your cookie sheets with parchment or lightly grease them.
In a small bowl, rub the lemon zest and sugar together with your fingers, to release the oils and infuse the sugar.
In a large bowl, cream the softened butter with the lemon-infused sugar until light and fluffy.
Add the egg and lemon juice; beat until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture, mixing until just combined, then stir in the toasted chopped pecans.
Divide the dough in half and shape each half into a log about 2 inches in diameter. If you like, you can roll each log in additional chopped pecans for a decorative edge.
Wrap each log tightly in parchment, waxed paper, or plastic wrap and chill in the refrigerator for at least 2 hours, or until very firm. Chill in the refrigerator for at least 2 hours, or until very firm. You can also freeze the logs to speed up the process, or store them in the freezer to bake whenever you want—the dough slices and bakes really well straight from frozen (just add a minute or two to the baking time).
When ready to bake, slice the logs into ¼-inch-thick rounds (this is what the original recipe calls for but I like to slice mine a little thicker) and place on the prepared cookie sheets. If you like, you can sprinkle tops with sugar for a sparkly finish.
Bake for 8-10 minutes, or until cookies are firm to the touch and lightly golden on the bottoms.
Cool on the pan for a few minutes, then transfer to a wire rack.
Store in an airtight container. They can be stored on the counter but last longer if stored in the fridge or freezer.
Drop a comment below if you made this recipe – I’d love to know!
If you like icebox cookies, check out these Date and Walnut Pinwheel Icebox Cookies from the same Better Homes and Gardens cookbook!
Lemon Pecan Icebox Cookies
Ingredients
- ⅔ cup unsalted butter softened
- 1 cup sugar
- 1 egg
- 1 tablespoon lemon zest (about 3 lemons)
- 1 tablespoon lemon juice
- 2 cups flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup finely chopped pecans toasted
Optional Garnishes
- ½ cup finely chopped toasted pecans (to coat the outside of the logs for a decorative edge)
- Sugar for sprinkling
Instructions
- Preheat the oven to 350ºF. Line your cookie sheets with parchment or lightly grease them.
- In a small bowl, rub the lemon zest and sugar together with your fingers, to release the oils and infuse the sugar.
- In a large bowl, cream the softened butter with the lemon-infused sugar until light and fluffy.
- Add the egg and lemon juice; beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture, mixing until just combined.
- Stir in the toasted chopped pecans.
- Divide the dough in half and shape each half into a log about 2 inches in diameter.
- (Optional) Roll each log in additional chopped pecans for a decorative edge.
- Wrap each log tightly in parchment, waxed paper, or plastic wrap.
- Chill in the refrigerator for at least 2 hours, or until very firm. You can also freeze the logs to speed up the process, or store them in the freezer to bake up whenever you have a craving—the dough slices and bakes really well straight from the freezer.
- Slice the logs into ¼-inch-thick rounds and place on the prepared cookie sheets. (These cookies do not spread.)
- (Optional) Sprinkle tops with sugar for a sparkly finish.
- Bake for 8-10 minutes, or until cookies are firm to the touch and lightly golden on the bottom.
- Cool on the pan for a few minutes, then transfer to a wire rack.
- Store in an airtight container. They can be stored on the counter but last longer if stored in the fridge or freezer.
Notes
~40 cookies You can store the logs in the freezer to bake whenever you have a craving—the dough slices and bakes really well straight from the freezer, just add a minute or two to the baking time.
