1 1/2 c. flour
1/2 c. corn meal
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 c. butter
3/4 c. brown sugar
1 egg
2 tsp. lemon peel, shredded
2 tbsp. lemon juice
1/2 c. buttermilk
1/2 c. pecans, chopped

Stir together flour, corn meal, baking powder, soda and salt. In large mixing bowl, beat butter at medium speed for 30 seconds. Add sugar and beat well until fluffy. Add egg, lemon peel and lemon juice. Beat well. Add dry ingredients and buttermilk alternately to beaten mixture. Beat until well blended. Stir in chopped nuts. Drop by teaspoon 2 inches apart onto an ungreased cookie sheet. Sprinkle with additional chopped nuts. Bake at 350 degrees about 12 minutes. Makes about 48 cookies.