Fabulous cookies. I mean FABULOUS–providing you like lemon, coconut, and pecans. And if you just want to go lemon, simply cut out the coconut and pecans. Junior said these are some of the best cookies I’ve made, which is high praise. Of course, I’m grateful to him for eating his share since it meant fewer for me to sneak onto my waistline.
1/2 cup butter, softened
1 cup granulated sugar
1 tsp pure vanilla extract
3 tsp fresh lemon juice
1-1/2 tsp lemon zest
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1-3/4 cup all-purpose flour
1/4 cup pecans, chopped
1/2 cup sweetened coconut flakes
1) Preheat oven to 350 degrees
2) In large bowl, cream butter and sugar with mixer until light and fluffy; beat in vanilla, egg, lemon juice, lemon zest, salt, baking powder, and baking soda; beat in flour until just combined; stir in pecans and coconut flakes
3) Drop cookie dough by tablespoonfuls onto baking sheet; bake 9-10 minutes until cookies turn golden; remove from oven and allow to cool on baking sheet 2-3 minutes; remove to wire rack to finish cooling
4) Grab a glass of milk and enjoy your cookies!
Makes: 3 dozen cookies
NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/11/12.