Yield: 3 dozen
|1 \N||Egg; beaten|
|1 tablespoon||Lemon juice|
|1 tablespoon||Lemon rind; grated|
|2 cups||Flour, all-purpose|
|1 teaspoon||Baking powder|
|1 cup||Pecans; chopped|
Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, lemon juice, and grated lemon rind; beat well.
Combine flour, baking powder, and salt; add to creamed mixture, beating just until blended. Stir in pecans.
Shape dough into a long roll, 2 inches in diameter; wrap in waxed paper, and chill 2 to 3 hours or until firm.
Unwrap roll, and cut into ¼" slices; place on lightly greased cookie sheets. Bake at 350 degrees for 10 to 12 minutes.
SOURCE: Southern Living Magazine, October 1980. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 11-02-94