Pecan Drop Cookies
with Lemon Frosting
From the recipe box of travel writer Carole Terwilliger Meyers.
I improvised this recipe to resemble a favorite cookie I have enjoyed at the Zinc Cafe in Laguna Beach. Sometimes I make my cookies large, as they do. If you prefer them smaller, drop only a teaspoonful of dough for each (4 cookies by 5 cookies). They seem to be especially delicious on a cold or rainy day.
1 cup butter, soft (2 sticks)
1 cup powdered sugar
2 Tbl. milk
1 tsp. vanilla extract
In a mixing bowl at medium speed, beat butter, powdered sugar, milk, and vanilla until smooth.
2 cups flour
Add and beat until well mixed.
1 cup chopped pecans or walnut
Add and mix.
Place heaping tablespoons of dough 2 inches apart on an ungreased cookie sheet (3 cookies by 4 cookies).
350 degrees; 15 to 20 minutes, or until light brown.
Cool on a wire rack, then frost.
1/2 cup powdered sugar
1 Tbl. lemon juice
1 tsp. grated lemon zest
Mix by hand. Drip from a spoon onto top of each cookie.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)