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Ingredients
| salted butter: 3/4 cup (softened) |
| light brown sugar (packed): 2 cups |
| eggs: 2 (large) |
| lemon juice: 1 Tbl (fresh) |
| lemon zest: 2 tsp (freshly grated) |
| all-purpose flour (unsifted): 2 cups |
| pecans (chopped): 1 cup |
Cauldron Cookies
Credit: Food.com
User rating:
-
Prep Time
840 min -
Cook Time
8 min -
Servings
36 serving(s)
Tags
- Cream the butter in a large cast-iron cauldron (or mixing bowl).
- Gradually add the brown sugar, beating well.
- Add the eggs, lemon juice, and zest and then beat by hand or with an electric mixer until the mixture is well blended.
- The next step is to stir in the flour and pecans.
- Cover the cauldron with a lid, aluminum foil, or plastic wrap, and refrigerate overnight.
- When ready, shape the dough into one-inch balls and place them about three inches apart on greased cookie sheets.
- Bake in a 375° preheated oven for approximately 8 minutes.
- Remove from the oven and place on wire racks until completely cool.