1/2 cup butter, softened
1/2 cup packed light brown sugar
1 cup packed light lemon juice
1 cup finely chopped almonds
1 cup finely chopped pecans
3 tablespoons light brown sugar
3 tablespoons light lemon juice
3 tablespoons light brown sugar
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Preheat the oven to 275 degrees F (135 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, lemon juice, almonds, pecans and light brown sugar until smooth. Beat in the flour, lemon juice, lemon zest and vanilla extract. Stir in the flour mixture, 2 cups of the graham cracker slices. Mix in the flour mixture until all ingredients are evenly distributed. Drop by rounded spoonfuls onto the cookie sheets.
Bake for 8 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.