Mama Miskin's Nut-edged Lemon Cookie

1/2 C Sugar
3/4 C Brown sugar
1 C butter
1.5 tsp vanilla
1 egg
1 egg separated
3 C flour
1 T grated lemon peel
1.5 tsp baking powder
3/4 tsp salt
3/4 C chopped pecans
1/4 C sugar

Combine 1/2 C sugar, brown sugar, butter, vanilla, egg & egg yolk. (refrigerate egg white)
Add flour, lemon peel, baking powder and salt.
Divide dough into 3 parts
Shape into rolls
Wrap in waxed paper
Refrigerate

Combine nuts and 1/4 C sugar
Beat egg white with fork
Brush dough with egg white
Roll in nut mixture pressing nuts into dough
Cut into 1/4" slices
Bake at 400 for 4-7 min
Cookie dough can be stored in fridge up to 2 weeks, freezer for 6 weeks. Slice & bake frozen dough as above.

Drizzle cookie with lemon icing
1.25 C powdered sugar
5 tsp lemon juice
yellow food coloring if desired

Mama Miskin 2017