1/2 cup vegetable shortening
1/4 cup sugar
1 egg, separated
1 1/2 tsp. grated lemon rind
1 tbsp. plus 1 tsp. fresh lemon juice
1 1/4 cup all-purpose flour
2/3 cups finely chopped pecans
non-stick cooking spray

Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg yolk, lemon rind and lemon juice; beat well. Gradually add flour; mix just until blended. Cover and chill at least 1 hour.

Using a level tablespoon for each, shape into balls.

Place 1-inch apart on cookie sheet prepared with non-stick cooking spray. Bake in preheated 325°F oven until firm and slightly brown, about 20 minutes. Remove with a wide spatula to a wire rack to cool.