2 cups butter
1 cup packed light brown sugar
1 1/3 cups dark brown sugar
1 egg, beaten
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
2 cups coarse sea salt
2 cups all-purpose flour
1/4 cup pecans, chopped
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, brown sugar, white sugar and eggs until smooth. Beat in the lemon zest and lemon zest. Combine the flour, baking soda and salt, stir into the creamed mixture. Fold in the pecans. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack. Cool completely on wire rack. Prepare or purchase icing by whisking together 2 tablespoons of pecans or almond extract.
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