Recipe by: Cucina di papa (website)
“My grandma, Opal June Carlson (Gram C), made these cookies whenever my dad and I came to her cottage on Lake Okoboji for a visit. Although at the time I picked off the pecan halves that my 7-year-old self didn’t yet appreciate, these simply delicious cookies were amazing and will live forever in my heart along with my Gram C!”
| Servings | Prep Time | Cook Time | Ready In |
| 24 | 15m | 5m | 20m |
| Servings | Prep Time |
| 24 | 15m |
| Cook Time | Ready In |
| 5m | 20m |
Servings:
Units:
Ingredients
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup butter
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- Icing:
- 2 cups confectioners' sugar
- 1/4 cup butter melted
- 1 tablespoon hot water or as needed
- 1/2 teaspoon vanilla extract
- 24 pecans whole
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Ingredients
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Servings: Units: |
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Sift flour, baking soda, and 1/8 teaspoon salt together in a bowl.
- Beat 1 cup butter, white sugar, and egg in a bowl with an electric mixer until creamy, 2 to 3 minutes. Add flour mixture, vanilla extract, and lemon extract to butter mixture; stir until dough is well blended. Roll cookie dough into walnut-size balls and place 2 inches apart onto prepared cookie sheets. Press each ball down with the bottom of a glass to flatten slightly.
- Bake in the preheated oven until baked through, 6 to 7 minutes. Cool.
- Stir confectioners' sugar, 1/4 cup melted butter, hot water, and vanilla together in a bowl until sugar is completely dissolved and icing is smooth. Spread icing on cooled cookies and top each cookie with a pecan.
