Lemon-Pecan Shortbread Cookies
1 1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
3 tablespoons sugar
2 teaspoons finely shredded lemon peel
1/2 cup butter
1. Preheat oven to 325 degrees. In a medium bowl, combine the flour, nuts, 3 tablespoons of sugar, and the lemon peel. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs and starts to cling together (dough will still be crumbly). Knead until smooth and form into a ball.
2. On a lightly floured surface, roll the dough until 1/2-inch thick. Using 1 1/s-inch to 3-inch cookie cutters, cut the dough into desired shapes or roll into 1-inch balls. Place 1-inch apart on an ungreased cookie sheet. Sprinkle with additional sugar.
3. Bake for 18-20 minutes for small cookies of 20-22 minuted for large cookies, or until the bottoms start to brown and the centers are set. Transfer to wire racks to cool.
Source: Better Homes and Gardens (Bhg.com)