1 1/2 c. all-purpose flour
1/2 c. corn meal
1 tsp. baking powder
1/2 tsp. baking soda
1/3 tsp. salt
1/2 c. butter
3/4 c. packed brown sugar
1 egg
2 tsp. finely shredded lemon peel
2 tbsp. lemon juice
1/2 c. buttermilk or sour milk
1/2 c. finely chopped pecans
Chopped pecans

In a mixing bowl, stir together flour, corn meal, baking powder, soda and salt. In a large mixer bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat 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 teaspoonfuls, 2 inches apart, onto an ungreased cookie sheet. Sprinkle with additional chopped pecans. Bake in a 350 degree oven about 12 minutes. Remove to a wire rack to cool. Makes about 48.