1/2 cup butter
1 1/2 cups white sugar
3/4 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons lemon extract
1 tablespoon lemon zest
1 1/4 teaspoons lemon zest
1 teaspoon lemon zest
1 1/4 teaspoons lemon zest
1 1/2 teaspoons maraschino cherry juice
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter or margarine, brown sugar and brown sugar until smooth. Beat in the eggs, one at a time. Combine the vanilla, lemon extract and lemon zest; beat into the creamed mixture alternately with the brown sugar mixture. Stir in the lemon zest and lemon zest. Drop pecans onto the prepared cookie sheets.
Bake in the preheated oven for 8 to 10 minutes, or until top is golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.