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Print this Recipe    Lemon Pecan

Lemon-Pecan Cookies

2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/4 cup solid vegetable shortening
1 cup sugar
1 egg
2 tablespoons honey
1 teaspoon grated lemon peel
1/2 teaspoon lemon extract
1 cup pecans, toasted and finely chopped

Preheat oven to 375. Lightly grease baking sheets.

In a small bowl, stir together flour, soda, cream of tartar and
salt. In a medium bowl, beat together butter, shortening and sugar
until fluffy. Add egg, honey, lemon peel and lemon extract. Beat
until smooth. Add flour mixture; stir until a soft dough forms.
Stir in toasted pecans. Drop dough by measuring tablespoonfuls 2
inches apart on prepared baking sheets.

Bake 7-8 minutes or until a light golden color (do not overbake).
Cool cookies on the baking sheets on wire racks 2 minutes before
transferring to wire racks to cool. Makes about 3 dozen cookies.

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