Lemon Pecan Refrigerator Cookies
Adapted from the Better Homes & Gardens Dessert Cookbook (1960): Lemons and toasted pecans come together in this classic refrigerator cookie, from my favorite cookbook from the 1960s. There are no fancy ingredients needed, just lemons, toasted pecans, and a few pantry staples. They bake up quickly, and are crisp, full of citrus flavor, and sturdy enough to take to any get-together. They’re simple, nostalgic, and always ready when you are!
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 (for coating logs)
- 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
YIELD
~40 cookies
~40 cookies