1 lb. butter
1 1/2 c. white sugar
1 1/2 c. brown sugar
3 eggs
1 tbsp. vanilla
Juice of 1 lemon
1 1/2 c. coarsely chopped pecans

Cream butter and sugars. Add eggs, vanilla, lemon juice and pecans. Mix well.

Sift together: 1 tbsp. baking soda 1 tsp. baking powder

Add the dry ingredients to the batter in three additions, mixing well after each addition. The batter will be very stiff. After combining the dry ingredients with the batter, form 5 rolls of batter about 2 inches in diameter and as long as the average width of wax paper.

Wrap each roll of dough in wax paper and put in refrigerator overnight or until thoroughly chilled. Cut (slice) dough 1/8 inch wide and place on ungreased cookie sheet and bake in hot oven (400 degrees) for 10 minutes on top rack of oven. You need not bake all of the cookies at one time. The dough will keep in the refrigerator for at least two weeks if kept at the same temperature.