½ cup (125 ml) unsalted butter
½ cup (125 ml) lightly packed brown sugar
1 tsp (5 ml) grated lemon rind
1 egg yolk
¼ tsp (1 ml) pure lemon extract
1 cup (250 ml) unbleached all-purpose flour
⅓ cup (75 ml) finely chopped toasted pecans
½ cup (125 ml) sifted icing sugar
2 to 4 tsp (10 to 20 ml) fresh lemon juice
1. Preheat oven to 350°F (180°C). Line two rimmed baking sheets with parchment paper; set aside. Place butter and sugar in medium bowl; cream together using an electric hand mixer until light and fluffy. Beat in lemon rind, egg yolk and lemon extract until combined.
2. In small bowl, stir together flour and pecans. Add flour mixture to butter mixture; beat on low speed until well combined. Shape dough into a disc; cover with plastic wrap and refrigerate 30 minutes.
3. Shape dough into 1-inch (2.5 cm) balls. Place on prepared baking sheets, 2-inches (5 cm) apart. Using the bottom of a glass dipped in flour, flatten dough balls to 1/8-inch (2.5 mm) thickness. Brush off excess flour with a pastry brush. One sheet at a time, bake in centre of oven for 8 to 10 minutes or until edges are golden. Let cool completely on wire racks.
4. Meanwhile, in a small bowl, combine icing sugar with enough lemon juice to make a slightly runny glaze. Brush lightly over tops of cooled cookies. Let stand on wire racks for about 30 minutes or until glaze is set. Cookies can be stored in cookie tin at room temperature for up to 2 days.