1 1/4 c. flour
1/4 tsp. baking powder
1/8 tsp. salt
1/2 c. butter
1/2 c. sugar
1 egg
1 tbsp. grated lemon peel
1/2 c. finely chopped nuts (almonds, pecans or walnuts)

Mix flour, baking powder and salt; set aside. In large bowl of mixer cream butter. Gradually beat in sugar, then egg and lemon peel. Stir in flour mixture and nuts. On lightly floured surface shape dough in 12 inch roll. Wrap tightly and chill at least 5 hours. Slice 1/4 inch thick; place on ungreased cookie sheet. Bake in preheated 400 degree oven 8 to 10 minutes or until edges are light brown. Makes about 48 cookies. Dough will keep in refrigerator up to 2 weeks. Slice off as many cookies as desired for fresh baked cookies.