Lemon Pecan Cookies

Lemon Pecan Cookies

3 cups unbleached all-purpose flour
1 tsp baking soda
1-1/3 cups granulated sugar
1/2 cup butter or margarine, at room temperature, cut into pieces
2 eggs
1 cup sour cream
1-1/2 tsp grated lemon zest
1/3 cup fresh lemon juice (from 1 - 2 lemons)
6 Nature Valley Pecan Crunch granola bars, crushed
(3 pouches from 8.9-oz/ box)
enough confectioners sugar, optional

Heat oven to 350º F. (175º C)

Spray cookie sheet with non-stick cooking spray.  In medium bowl, combine flour and baking soda. Mix well.

In large bowl combine sugar and butter, beat until light and fluffy. 
Add eggs, 1 at a time, beating well.

Add sour cream, grated lemon zest and lemon juice.  Beat well.  Add
flour mixture; blend well.  Stir in crushed pecan granola bars.

Drop by tbsp. 2" apart on prepared cookie sheets.

Bake 10 - 12 minutes or until edges are golden brown.  Cool
completely on wire rack.  Dust with confectioners' sugar.

Makes 3 to 4 dozen.