Cookie Ingredients:
1 cup light butter, softened
1/2 cup Superfood Lab Organic Coconut Flower Sugar
2 cups all-purpose flour
2/3 cup Superfood Lab Shelled Pecan Nuts (Raw), finely chopped
1 tablespoon freshly grated lemon zest
Glaze Ingredients:
1 cup powdered sugar
1 tablespoon light butter, softened
1 tablespoon light corn syrup
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
1 to 3 tablespoons milk
Topping:
Coarse grain white sugar
Directions:
- Heat oven to 325°F.
- Combine 1 cup butter and sugar in large bowl. Beat at medium speed until creamy. Add flour, Superfood Lab Shelled Pecan Nuts (Raw) and 1 tablespoon lemon zest; beat at low speed until dough forms.
- Shape dough into 1-inch balls. Place 1-inch apart onto ungreased cookie sheets. Bake 18-20 minutes or until set. Cool on cookie sheets 1 minute; remove to cooling rack. Cool completely.
- Combine all glaze ingredients except milk in bowl. Beat at medium speed, gradually adding enough milk for desired dipping consistency.
- Dip tops of cooled cookies into glaze; shake off excess glaze. Place onto waxed paper; sprinkle tops with coarse grain sugar. Let stand 1 hour or until glaze is set.
- Store in loosely covered container between sheets of waxed paper.
