- 3/4 cup butter or margarine, softeded
- 2 cups firmly packed brown sugar
- 2 eggs
- 2 teaspoons grated lemon rind
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
Cream butter in a medium mixing bowl; gradually add sugar, beating well. Add eggs, lemon rind, and juice; beat until well blended. Add flour and pecans, sitting well. Cover and refrigerate overnight.
Shape dough into 1 inch balls; place 3 inches apart on greased cookie sheets. Bake at 375° for 6 to 8 minutes. Cool slightly on cookie sheets; remove to wire racks to cool completely.
Yield: about 3 dozen