pat's Recipe

Lemon-Pecan Shortbread Sundaes

Category: Cookies

1 1/4 cups all-purpose flour
2 Tbsp finely chopped pecans or walnuts
3 Tbsp sugar
2 tsp finely shredded lemon peel
1/2 cup butter
coarse sugar (optional)

In a bowl, stir together the flour, finely chopped nuts, sugar and lemon peel. Using a pstry blender, cut in butter until mixture resembles fine crumbs and starts to clint (dough will be crumbly)
Using hands, knead until smooth and dough forms a ball.
On a lightly floured surface, roll dough until 1.2-inch thick. Using a knife, cut into triangles. Or using a 1 1/2-inch to 3-inch scalloped cookie cutter, cut into rounds. Place cutouts 1 inch apart on an ungreased cookie sheet. Sprinkle with coarse sugar if you like.
Bake in a 325 oven for 18 to 20 minutes for small cookies or 20 to 22 minutes for larger cookies or until bottom starts to brown and center is set. Remove and cool on a wire rack.

makes twenty 1 1/2-inch cookies or five 3-inch cookies