 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
|
THIS recipe is from my Great Grandmotherâs collection. When people try one, they ask for the recipe. I always make it for Easter and Christmas and any other special event. The pecan on the bottom is a delectable surprise. Ingredients:
1/2 cup butter, softened |
1/3 cup confectioners' sugar |
1 tablespoon lemon juice |
3/4 cup king arthur unbleached all-purpose flour |
1/3 cup cornstarch |
24 pecan halves |
icing: |
1-1/4 cups confectioners' sugar |
1-1/2 teaspoons butter, softened |
3 to 4 teaspoons lemon juice |
Directions:
1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon juice. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and chill for 2 hours.
2. Shape dough into 1-in. balls. Place pecan halves on two ungreased baking sheets. Top each pecan half with a ball of dough; flatten with the bottom of a small glass.
3. Bake at 350° for 14-16 minutes or until set. Remove to wire racks; cool completely.
4. For icing, combine the confectioners' sugar, butter and enough lemon juice to achieve a spreading consistency. Spread over cookies. Let stand until set. Yield: 2 dozen.
|
|