Cauldron Cookies
- 3/4 cup softened butter
- 2 cups brown sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 2 teaspoons freshly grated lemon zest
- 2 cups flour
- 1 cup finely chopped pecans
- Cream the butter in a large cast-iron cauldron (or mixing bowl).
- Gradually add the brown sugar, beating well.
- Add the eggs, lemon juice, and zest and then beat by hand or with an electric mixer until the mixture is well blended.
- The next step is to stir in the flour and pecans.
- Cover the cauldron with a lid, aluminum foil, or plastic wrap, and refrigerate overnight.
- When ready, shape the dough into one-inch balls and place them about three inches apart on greased cookie sheets.
- Bake in a 375u0b0 preheated oven for approximately 8 minutes.
- Remove from the oven and place on wire racks until completely cool.
butter, brown sugar, eggs, lemon juice, freshly grated lemon zest, flour, pecans
Taken from www.food.com/recipe/cauldron-cookies-62672 (may not work)