Sweet and lemony with just a bit of crunch, these cookies are perfect for any occasion, from a ladies' luncheon to a Christmas cookie swap. If you want a stronger lemon flavor, just stir inn two teaspoons of finely grated lemon zest or a tablespoon of fresh lemon juice. If you need lots of cookies, the recipe doubles well. When I take these to a cookie reception at church, there are never any leftovers!
Lemon Pecan Tea Cakes
- 1 box lemon cake mix – I used Duncan Hines Lemon Supreme
- 2 eggs
- ½ cup canola or other vegetable oil
- ½ cup finely chopped pecans – measure after chopping
- 1 cup confectioner’s sugar, divided
- These cookies are best mixed by hand. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside. Place ½ cup confectioner’s sugar in a shallow bowl or dish and set aside. In a large bowl, stir the cake mix, eggs and oil together until well blended. Add the nuts and mix until evenly distributed.
- Shape the dough into 1-inch balls and roll in confectioner’s sugar. Place on cookie sheets 2 inches apart and flatten slightly. Bake for 8-10 minutes. Do not overbake – it’s okay for the bottoms to brown slightly, but the cookies should be soft and a little gooey in the center.
- Cool on racks, dust with remaining confectioner’s sugar, and store in an airtight container between sheets of waxed paper. Makes about 40 cookies.