3/4 c. butter, softened
1 c. granulated sugar
2 tsp. vanilla extract
1 egg
2 c. all purpose flour
1 tsp. baking powder
1 tbsp. grated lemon zest

3/4 c. coarsely chopped walnuts
3/4 c. granulated sugar
1/4 c. water
1 tsp. lemon juice
6 tbsp. heavy cream

Cream butter and sugar until light and fluffy. Add vanilla and egg and blend well. Stir in flour, baking powder and lemon zest. Roll dough into 1 inch balls and place on ungreased baking sheets about 2 inch apart. Flatten to 1/4 inch thickness with the bottom of a glass dipped in sugar or flour. Bake in a 350 degree oven for 8 to 10 minutes or until edges are lightly browned. Remove from baking sheets to cool.

Place the walnuts in a 350 degree oven for 5 minutes to taste. Remove and set aside.

In a heavy 2 quart saucepan combine the sugar, water and lemon juice an cook over medium heat until sugar is melted. Do not stir. (Mixture will turn clear.) Raise heat to high and boil until mixture turns a dark golden brown, stirring occasionally.

Remove from heat and slowly add heavy cream. Stir to combine with long handled wooden spoon. (Mixture will bubble up.) Stir in toasted walnuts. Cool slightly, about 10 minutes, or until topping is thick enough to spoon onto cookies without rollling off. Spoon on top of each baked cookie. Cool thoroughly and ENJOY. Makes 4 dozen cookies.