Ingredients
1 c. (2 sticks) margarine
2 c. sugar
2 eggs, slightly beaten
2 tsp. lemon extract
3 1/2 c. sifted flour
1/2 tsp. baking powder
1 c. pecans, chopped
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
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Cream margarine with sugar. Add eggs and extract. Combine dry ingredients; add gradually to butter-sugar mixture. Add pecans. Separate the dough into 4 equal portions. Shape each portion into a log; wrap in wax paper. Put logs in freezer. When ready to bake, cut log into 3/8-inch slices and place on cookie sheet. Bake at 375° until slightly brown around the edges. Makes 6 to 7 dozen cookies.