this looks like a delightful twist on the typical butter pecan cookies. I bet they smell absolutely fantastic!

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This recipe comes from my Boston Globe (May 19. 2010) :3

Ingredients:

3/4 cup pecans
1 1/2 cups flour
1 tablespoon cornstarch
1/8 teaspoon baking soda
1/4 teaspoon salt, preferably fine sea salt
12 tablespoons (or 1 1/2 sticks) unsalted butter, at room temprature
3/4 cup sugar
2 egg yolks
grated zest of one lemon
*grated zest of one orange (This I added in just for the heck of it, we'll see what happens)
1/4 teaspoon lemon extract (I used 1 capful)
Extra sugar for sprinkling- I used powdered sugar, but this step in general is optional

1.) Set the oven at 350 degrees and spread the pecans on a baking sheet- you can use parchment paper on top of the pan, to keep them from sticking- Cook, tossing once or twice, for 12 minutes until lightly toasted.

Leave to cool, then- and this is a step I skipped, so I would have to say...DONT skip this step XD...chop the nuts coarsely (or just get a ziploc bag, throw the nuts in there and seal, then just give them a good couple of whacks)...I threw them in whole, which gave a lot less room for the batter :/

2.) Turn the oven down 300 degrees, and leave the parchment paper on the baking sheet...let the pan cool out from the oven actually, even if parchment paper is a pretty stable material oven wise :3

3.) In a bowl, whisk the flour, cornstarch, baking soda and salt until its all well blended...

4.) In a separate bowl / mixer, beat the butter on medium low speed for three minutes. Add in the sugar in two additions, and beat for one minute. Then blend in the egg yolks, lemon/orange zest and extract.

5.) With the mixer set on the lowest speed possible, slowly add the flour mixture in two additions, then add in the chopped nuts with the second addition. Beat until all the flour is absorbed.

-Folks- seriously- DONT use the mixer. This is absolutely one of those cookie recipes that you MUST do by hand (wooden spoon and all) and yes, it'll be tough going but it makes it all worth it when it all blends together properly.

6.) Place heaping, rounded 1 tablespoon mounds of dough on the baking sheets / parchment paper, spacing them about 2 inches apart. Sprinkle the tops with sugar. (Didnt do that, dont think its needed :P)

7.) Bake the cookies for 20 to 25 minutes or until they are softly set and the tops are golden. Let the cookies stand for about a minute, then transfer to a rack to cool completely- Top with powdered sugar, which is what I did do :P

Store in an airtight container, or eat and enjoy! :D

Allergy warning – recipe contains nut & dairy products