1 c. (2 sticks) butter, softened
3/4 c. sugar
3/4 c. brown sugar
3 c. flour
1/2 tsp. baking soda
1 tsp. cinnamon
1 egg, beaten
3 tsp. lemon juice
2 tsp. orange juice
1 c. chopped pecans

Cream butter. Gradually add white and brown sugar to butter and cream until light and fluffy. Sift flour with soda and cinnamon. Gradually add to creamed mixture while beating. Add egg and juices. Mix well. Stir in pecans.

Divide dough into 3 parts on aluminum foil. Form each part into 2 inch log. Roll up and refrigerate for at least 1 hour or freeze until ready to use. When ready to bake, slice cookies 1/4 inch thick and place on cookie sheet. Bake at 350 degrees for 12-14 minutes.