City Palate

The Entertaining Issue - November December 2017

Lemon Pecan Tea Cakes
Nov/Dec 2008
You can’t have enough cookies on hand for drop-in guests during the holidays. A recipe from Louisiana Cookin’ magazine.

½ c. soft butter
2 eggs, room temp
1 package 2-layer yellow cake mix
Zest and juice of 1 lemon
2 T. lemon balm or lemon verbena leaves, finely chopped (optional)
½ c. toasted pecans, finely chopped

Preheat oven to 350°F. Beat butter and eggs in a large bowl until well blended. Add the remaining ingredients and combine thoroughly. Drop by teaspoonfuls onto cookie sheets and bake 10 to 12 minutes, until light brown around the edges. Cool on racks and store in tins or freeze until needed. Makes about 7 dozen cookies.