RECIPE-pecan drop cookies

SuperSimple Recipes

Pecan Drop Cookies
with Lemon Frosting

From the recipe box of travel writer Carole Terwilliger Meyers.

pecan drop cookies with lemon frosting
pecan drop cookies with lemon frosting

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. 

(; copyright Carole Terwilliger Meyers)