2 eggs, beaten
1 tablespoon all-purpose flour
1 (8 ounce) package cream cheese
1/4 cup butter, softened
1/4 cup packed light brown sugar
3/4 cup light brown sugar
3 tablespoons lemon juice
3 tablespoons lemon zest
1 cup crushed saltine crackers
1/4 cup chopped pecans
In a large bowl, beat eggs, flour, butter, brown sugar, lemon juice, lemon zest, crushed saltine crackers and pecans until light and fluffy. Refrigerate mixture until lukewarm.
Preheat oven to 425 degrees F (220 degrees C). Spread two tablespoons of the cream cheese mixture over one cup of each cookie; frost edges with 3/4 teaspoon of lemon zest.
Meanwhile, melt butter or margarine and cream cheese mixture in a medium saucepan with 1/4 cup brown sugar. Whisk egg mixture into cream cheese mixture, fold in pecans. Drop by spoonful onto cookie sheets. Bake for 15 to 20 minutes in the center of oven. Allow cookies to cool slightly on baking sheets before removing to cooling rack.