2 eggs
1 cup white sugar
1 egg yolk
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/4 cup eggnog
2 1/4 cups all-purpose flour
2 teaspoons lemon zest
1 cup chopped walnuts
1 cup butter, room temperature
2 cups white sugar
1 cup chopped pecans
1 cup packed brown sugar
1 teaspoon lemon zest
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets and set aside.
In a medium bowl, beat egg whites until foamy. Beat in sugar, egg yolk and flour. Mix in baking powder, baking soda, salt, butter, eggnog, flour mixture and lemon zest. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 9 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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