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SuperSimple RECIPES
PECAN DROP COOKIES WITH LEMON FROSTING
From the recipe box of travel writer Carole Terwilliger Meyers.
Follow her Travels With Carole blog.
I improvised this recipe to resemble a favorite cookie I have enjoyed at the Zinc Cafe in Laguna Beach. I make my cookies large, as they do. If you prefer them smaller, drop a teaspoonful of dough for each (4 cookies by 5 cookies). They seem to be especially delicious on a rainy day.
1 cup soft butter (2 sticks)
1 cup powdered sugar
2 Tbl. milk
1 tsp. vanilla extract
In a mixing bowl at medium speed, beat butter, powdered sugar, milk, and vanilla until smooth.
2 cups flour
Add and beat until well mixed.
1 cup chopped pecans or walnut
Stir in by hand.
Place heaping tablespoons of dough 2 inches apart on an ungreased cookie sheet (3 cookies by 4 cookies).
350 degrees; 15 to 20 minutes, or until light brown. Cool on a wire rack, then frost.
Frosting
1 cup powdered sugar
1 Tbl. lemon juice
1 tsp. grated lemon zest
Mix by hand.
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