Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the all-purpose flour, salt, and chopped pecans, mixing until just combined.
- Roll the dough into small balls (about 1 inch in size) and place them on the prepared baking sheet, leaving space in between.
- Using the bottom of a glass or your palm, gently flatten each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy!
Notes
Chill the cookie dough for about 30 minutes before baking for best results. Store in an airtight container for up to a week, or freeze for up to three months.