1 c. sugar
grated zest of 1 lemon
1 stick butter (room temperature)
2 1/2 c. sifted flour
1 large egg (room temperature)
1 1/2 tbsp. lemon juice
1 tsp. baking powder
1 c. pecan halves
additional sugar on which to roll cookie logs

Blend and beat together the zest, sugar, butter and egg. Add the flour, baking powder and lemon juice. Blend well. Divide the mixture into 2 portions. On foil, form each into a long cylinder. Wrap and chill for several hours. When ready to bake, roll the dough in sugar and slice 1/4-inch thick. Place on buttered baking sheets, leaving room between each cookie. Top with a pecan half and bake at 400°F for 8 to 10 minutes.

Makes 2 1/2 dozen.