2 cups butter, softened
1 cup white sugar
2 cups brown sugar
3 eggs
1 teaspoon lemon extract
3 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped dates
1 cup chopped pecans
1/4 cup honey
3 tablespoons lemon juice
1 teaspoon lemon zest
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, brown sugar and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract and lemon juice. Combine the flour, baking soda, baking powder, baking soda and salt; stir into the creamed mixture until just blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until a light golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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