1/2 cup margarine
1 cup packed light brown sugar
1 cup white sugar
1 cup margarine
1 cup packed light brown sugar
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1 tablespoon lemon extract
1 cup chopped pecans
Grease 20 muffin cups or 5 x 5-inch pans.
In a large bowl, cream together margarine, brown sugar and 1 cup confectioners' sugar until light and fluffy. Stir in the margarine mixture until smooth. Beat in the 1 cup margarine mixture. Combine the egg and vanilla in a large bowl. Mix in the 1 cup margarine mixture and lemon extract. Stir in the lemon zest and lemon extract. Beat in the pecans. Fold in the lemon mixture.
Heat a large skillet over medium heat and add the butter, brown sugar mixture and lemon extract until just starting to brown. Turn and cook for 2 minutes. Spread over the bottom of the prepared pans. Fill and bake for 25 to 30 minutes in the preheated oven. Cool slightly without removing from pan. Cool completely. Cut into squares.