:: The Cookie Recipe Blog ::

1 cup butter or margarine — softened
1/2 cup sugar
1 tablespoon grated lemon peel
1/4 teaspoon salt
1 egg
2 cups all-purpose flour
1/2 cup ground pecans
1 cup lemon curd

Tart Lemon Glaze –
1/4 cup powdered sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice

Beat butter, sugar, lemon peel, salt and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and pecans. Cover and refrigerate about 1 hour or until firm. Heat oven to 350º. Roll half of dough at a time about 1/8 inch thick on lightly floured surface. Cut into 2-inch rounds. Place on ungreased cookie sheet. Bake 7 to 9 minutes or just until edges are starting to brown. Remove from cookie sheet to wire rack. Cool completely. Spread 1 rounded teaspoonful lemon curd between bottoms of pairs of cookies. Brush tops with Tart Lemon Glaze.

TO MAKE TART LEMON GLAZE: Mix all ingredients until smooth and spreadable.

3 10 oz. bags Nestle Mint Chocolate Morsels
6 Tablespoons shortening
108 chocolate wafers

1. Combine mint chocolate chips with shortening in a large microwave safe glass or ceramic bowl. Heat on 50% power for 2 minutes, stir (with a plastic or wooden spoon), then heat for an additional minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30 second intervals until smooth.
2. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm. Makes 108 cookies.

8 oz Semisweet chocolate
3 tb Butter
1/4 c All-purpose flour
1/4 ts Baking powder
1/8 ts Salt
2 Eggs
3/4 c Sugar
1/2 ts Vanilla
1 c Semisweet chocolate morsels
2 1/4 c Pecans, chopped roughly

PREHEAT OVEN TO 350F. Melt the semisweet chocolate and the butter over low heat or in the microwave. Stir until smooth. Sift together the flour, baking powder and salt. Beat eggs, sugar and vanilla at high speed until well combined. Slowly beat in the cooled chocolate, then the dry ingredients until just blended but smooth. Stir in the chocolate morsels and the nuts. Drop by heaping teaspoonfuls 1 inch apart on cookie sheets lined with parchment paper or aluminum foil. Bake 10-to-12 minutes. Do not over bake. Cool on a rack. May be made ahead or frozen.