RECIPE-pecan drop cookies

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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.  These are 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).  If you prefer them smaller, drop only a teaspoonful of dough for each (4 cookies by 5 cookies).  

350 degrees; 15 to 20 minutes, or until light brown. 
Cool on a wire rack, then frost.

Makes 12 to 20 cookies.

Frosting
1/2 cup powdered sugar
1-2 Tbl. lemon juice (more juice, thinner frosting)
1 tsp. grated lemon zest
          Mix by hand.  Drip or drop from a spoon onto top of each cookie. 

(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)