1 1/4 cups butter or margarine, softened
1/4 cup white sugar
1 1/3 cups packed light brown sugar
1/2 cup lemon juice
1 cup chopped pecans
4 cups cubed, cooked white chocolate candied cherries
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
3 1/2 teaspoons lemon zest
2 1/2 cups all-purpose flour for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Beat butter, brown sugar, lemon juice, pecans, 1/2 cup lemon zest, lemon zest and vanilla together in small bowl. Stir together lemon zest and vanilla; mix until evenly incorporated. Spread evenly into cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Cool slightly on cookie sheet before removing from cookie sheet. Dust lightly with flour. Dust with lemon zest and sprinkle with powdered sugar or milk if desired.