1/2 c butter
1/3 c powdered sugar
1 T lemon juice
3/4 c flour
1/3 c cornstarch
24 pecan halves
Icing:
1 1/4 c powdered sugar
1 1/2 tsp softened butter
3-4 tsp lemon juice
Cream the butter and powdered sugar until light and fluffy. Beat in lemon juice. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and chill 2 hrs. Shape dough into 1" balls. Place the pecan halves on two ungreased cookie sheets. Top each pecan half with a ball of dough; flatten with the bottom of a glass. Bake at 350 for 14-16 minutes. Remove to wire rack and cool completely. For icing, combine powdered sugar, butter and enough lemon juice to achieve spreading consistancy. Spread over cookies. Let stand until set.
 |
| Hidden pecans |
 |
| Iced and ready to go |
No comments:
Post a Comment