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Lemon Pecan Slices

 Lemon Pecan Slices
These attractive morsels are my daughter's favorite. The lemon glaze pairs well with the delicate nut-topped cookie. —Melissa Branning, Fontana, Wisconsin
42 ServingsPrep: 20 min. + chilling Bake: 10 min.


  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1 tablespoon grated lemon peel
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup finely chopped pecans
  • 1/4 cup sugar
  • 1-1/4 cups confectioners' sugar
  • 5 teaspoons lemon juice
  • 1 drop yellow food coloring, optional


  • In a bowl, cream the butter and sugars. Separate one egg; refrigerate
  • egg white. Add the egg yolk, second egg, vanilla and lemon peel to
  • creamed mixture; mix well. Combine the flour, baking powder and
  • salt; gradually beat into creamed mixture. Shape into three 7-in.
  • rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until
  • firm.

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Lemon Pecan Slices (continued)

Directions (continued)

  • Unwrap logs. Lightly beat reserved egg white. Combine pecans and
  • sugar. Brush each log with egg white, then roll in pecan mixture,
  • pressing firmly into dough.
  • Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking
  • sheets. Bake at 400° for 6-7 minutes or until very lightly
  • browned. Remove to wire racks to cool. Combine glaze ingredients;
  • drizzle over cookies. Yield: about 7 dozen.
Nutritional Facts: 1 serving (2 each) equals 132 calories, 6 g fat (3 g saturated fat), 22 mg cholesterol, 105 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.