PECAN OR ANGEL SLICES
Provided by Irma S. Rombauer
Categories Egg Brunch Dessert Christmas Buffet Pecan Christmas Eve Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Twelve 2 3/4 x 2 1/3-inch bars
Number Of Ingredients 14
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.
LEMON PECAN PIE
This unusual pie wins over everyone who tries it. The smooth filling nicely accents the nuts.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 593 calories, Fat 37g fat (16g saturated fat), Cholesterol 141mg cholesterol, Sodium 260mg sodium, Carbohydrate 61g carbohydrate (25g sugars, Fiber 2g fiber), Protein 7g protein.
LEMON LEMONY PECAN COOKIES
Superb! Rolled cookie-dough which can be kept in the freezer ready for a quick treat for guests. Lemon flavor galore! Real lemony! Crispy and nutty...just what we dream about!
Provided by Seasoned Cook
Categories Dessert
Time 27m
Yield 36 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 92.9, Fat 4.9, SaturatedFat 1.9, Cholesterol 12.7, Sodium 46.5, Carbohydrate 11.4, Fiber 0.5, Sugar 5.7, Protein 1.2
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LEMON PECAN DROPS RECIPE | LAND O’LAKES
From landolakes.com
4.8/5 (4)Calories 80 per servingServings 42
- Combine 1 cup butter and sugar in large bowl. Beat at medium speed until creamy. Add flour, pecans and 1 tablespoon lemon zest; beat at low speed until dough forms.
- Shape dough into 1-inch balls. Place 1-inch apart onto ungreased cookie sheets. Bake 18-20 minutes or until set. Cool on cookie sheets 1 minute; remove to cooling rack. Cool completely.
- Combine all glaze ingredients except milk in bowl. Beat at medium speed, gradually adding enough milk for desired dipping consistency.
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4.5/5 (6)Category DessertCuisine AmericanTotal Time 55 mins
- Preheat oven to 350F. Grease a 10x6 pan (mine was a 1-quart dish) with butter and line with parchment paper.
- While the pastry cooks, whisk together the sugars, eggs, flour, salt, lemon juice, zest, and extract. Allow to sit for about 10 minutes. Whisk the lemon mixture again and pour over the shortbread. Place into oven and bake for 20-25 minutes, or until filling is set.
LEMON PECAN PASTRY SLICES RECIPE | LAND O’LAKES
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5/5 (5)Calories 230 per servingServings 16
- Place 1 cup flour into bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 2 tablespoons water. Shape mixture into ball. Divide in half.
- Pat each half into 12x3-inch rectangle about 3 inches apart onto ungreased baking sheet. Set aside.
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