I've mostly stuck to the old favorites for the holidays, though I did
try one new one, that we really like so well, and if you are a "lemon
lover" (like I am!) you would really enjoy them too, I'm sure.

Lemony Bonbon Cookies

1/2 cup butter, softened
1/3 cup powdered sugar
1 tbsp. lemon juice
3/4 cup flour
1/3 cup cornstarch
24 pecan halves

Frosting:
1-1/4 cups powdered sugar
1-1/2 tsp. butter, softened
4 tsp. lemon juice, or enough to make spreading consistency (I needed
more)

In bowl cream 1/2 cup butter and the 1/3 cup powdered sugar until light
and fluffy. Add lemon juice and beat. Add cornstarch and flour, and mix
in well. For easier handling, chill for about 2 hours. Place pecan
halves on ungreased cookie sheets (16 to a sheet) and roll dough into 1
inch balls and place on top of the pecan; flatten with the bottom of a
glass (I used the palm of my hand). Bake at 350º for about 14 minutes,
or until set. Remove from sheets to wire racks and cool completely.
Frost.

For frosting, combine frosting ingredients, using enough lemon juice to
make desirable spreading consistency. Spread over cookies and let stand
until set. Makes 2 dozen delightful light and tangy cookies. Enjoy!

NOTE: I doubled the recipe and am glad I did, as they are disappearing
quickly! I didn't chill the dough, but dropped teaspoonfuls onto each
pecan half, shaping to cover the nut.

Judy

Judy Haffner wrote:
> I've mostly stuck to the old favorites for the holidays, though I did
> try one new one, that we really like so well, and if you are a "lemon
> lover" (like I am!) you would really enjoy them too, I'm sure.
>
> Lemony Bonbon Cookies
>
> 1/2 cup butter, softened
> 1/3 cup powdered sugar
> 1 tbsp. lemon juice
> 3/4 cup flour
> 1/3 cup cornstarch
> 24 pecan halves
>
> Frosting:
> 1-1/4 cups powdered sugar
> 1-1/2 tsp. butter, softened
> 4 tsp. lemon juice, or enough to make spreading consistency (I needed
> more)
>
> In bowl cream 1/2 cup butter and the 1/3 cup powdered sugar until
> light and fluffy. Add lemon juice and beat. Add cornstarch and flour,
> and mix in well. For easier handling, chill for about 2 hours. Place
> pecan halves on ungreased cookie sheets (16 to a sheet) and roll
> dough into 1 inch balls and place on top of the pecan; flatten with
> the bottom of a glass (I used the palm of my hand). Bake at 350º for
> about 14 minutes, or until set. Remove from sheets to wire racks and
> cool completely. Frost.
>
> For frosting, combine frosting ingredients, using enough lemon juice
> to make desirable spreading consistency. Spread over cookies and let
> stand until set. Makes 2 dozen delightful light and tangy cookies.
> Enjoy!
>
> NOTE: I doubled the recipe and am glad I did, as they are disappearing
> quickly! I didn't chill the dough, but dropped teaspoonfuls onto each
> pecan half, shaping to cover the nut.
>
> Judy

This is not my recipe. I got it from a raw vegan forum. These are very
good, but I add a LOT more lemon zest to them. And far less agave. I don't
like things too sweet.

Lemon Chews





2 cups soaked cashews
zest from 2-3 lemons
juice from 3-5 lemons (amended - add more for smoother consistancy)
1/2 cup of agave nectar or honey (or to taste)
2 cups dried coconut

Process nuts until creamy, then add remaining ingredients & process to
cream. Taste it to make sure it is sweet enough, but it should be nice and
tangy from all the lemon zest & juice.

Drop into thin wafers or pipe through decorating bag (or zipbag with corner
snipped off) on to dehydrating sheets. You can make initials, shapes, etc.

Dehydrate for quite a while until the outsides are fairly hard, but they
should still be chewy. I had to dehydrate mine 18-24 hours, and transfer
them to mesh sheets once they solidified.