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Lemon Pecan Slices

These attractive morsels are my daughter's favorite. The lemon glaze pairs well with the delicate nut-topped cookie. —Melissa Branning, Fontana, Wisconsin
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min.
  • Makes
    about 7 dozen


  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1 tablespoon grated lemon zest
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup finely chopped pecans
  • 1/4 cup sugar
  • 1-1/4 cups confectioners' sugar
  • 5 teaspoons lemon juice
  • 1 drop yellow food coloring, optional


  • In a bowl, cream the butter and sugars. Separate one egg; refrigerate egg white. Add the egg yolk, second egg, vanilla and lemon zest to creamed mixture; mix well. Combine the flour, baking powder and salt; gradually beat into creamed mixture. Shape into three 7-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
  • Unwrap logs. Lightly beat reserved egg white. Combine pecans and sugar. Brush each log with egg white, then roll in pecan mixture, pressing firmly into dough.
  • Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-7 minutes or until very lightly browned. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.
Nutrition Facts
2 each: 132 calories, 6g fat (3g saturated fat), 22mg cholesterol, 105mg sodium, 18g carbohydrate (11g sugars, 0 fiber), 1g protein.
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