LEMON DROPS

1 package Jiffy Corn Muffin Mix
1/2 cup sugar
1 1/2 cups flour
1/2 cup margarine, softend
1 egg
2 teaspoons lemon extract
2 teaspoons grated fresh lemon rind
1/2 cup sour cream
1/4 cup milk
3/4 cup chopped pecans

Preheat oven to 350 degrees F.

In mixing bowl, blend together muffin mix and flour; set aside.

With electric mixer, beat margarine for 30 seconds; add sugar, beat until fluffy. Add the egg, lemon extract and lemon peel. Beat well.

Mix together sour cream and milk. Add to egg mixture alternately with dry ingredients; beat until well blended. Stir in nuts. Drop by rounded teaspoon onto ungreased cookie sheet.

Bake 6-8 minutes. Don't overbake; cookies will not burn.

Source: Jiffy Mix