1/2 cup of butter, softened
1 cup white sugar
4 eggs
2 teaspoons vanilla extract
3/4 cup sourcream
1 teaspoon lemon juice
1 teaspoon vegetable oil
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon dried rosemary
1 cup chopped pecans
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Sift together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together the butter, sugar and eggs until smooth. Beat in the vanilla extract, sour cream, lime juice, oil and flour mixture. Mix in the pecans. Drop by rounded spoonfuls into the greased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until a wooden toothpick inserted in the center comes out clean. Cool cookies one minute on the baking sheet before removing to a wire rack to cool completely.
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