Lemon Pecan Slices Recipes

LEMON LEMONY PECAN COOKIES

Steps:

• Combine butter and sugar until fluffy. Add beaten egg, lemon juice, lemon rind and lemon extract; mix well.
• Combine flour, baking powder and salt; add to creamed mixture, beating until just blended. Stir in pecans.
• Shape dough into a long roll, 2 inches in diameter; wrap in waxed paper and chill 2 to 3 hours or until firm. (may be frozen for later use).
• Unwrap roll and cut into 1/4 inch slices. Place on a lightly greased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes. Do not overbake.

PECAN LEMON LOAF

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.

LEMON PECAN SLICES

Steps:

• In a mixing bowl, cream the butter and sugars. Separate one egg; refrigerate egg white. Add the egg yolk, second egg, vanilla and lemon peel 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 degrees F for 6-7 minutes or until very lightly browned. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.

LEMON PECAN PIE

Steps:

• In a small bowl, cream butter and cream cheese. Beat in butter flavoring. Gradually add flour until mixture forms a ball. Cover and refrigerate for 20 minutes or until easy to handle. , Roll out pastry to fit a 9-in. pie plate. Place pastry in plate; trim to 1/2 in. beyond edge of plate. Flute edges. Place pecans in crust; set aside., In a small bowl, combine brown sugar and flour. Add the remaining ingredients; beat until combined. Pour over pecans. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Refrigerate leftovers.

PECAN OR ANGEL SLICES

Steps:

• Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil.
• Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended.
• Stir in 3/4 cup of flour until well blended and smooth.
• Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined.
• Stir in nuts and coconut.
• Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below).
• Let stand until the bars are cool and the glaze is set.
• For lemon glaze:
• Beat confectioners' sugar, juice, and vanilla together until smooth.

CANDIED LEMON SLICES

Steps:

• Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
• Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
• Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
• Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.