1 1/2 c. unsalted butter, softened
1/2 tsp. salt
1 c. confectioners' sugar
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
4 tbsp. grated lemon zest (peel)
1/2 c. finely ground pecans
3 to 4 tbsp. granulated sugar

With electric mixer, cream butter and confectioners' sugar together. Mix flour, pecans, salt, vanilla, and lemon zest into butter mixture. Gather into 2 balls; wrap in waxed paper and refrigerate for 4 hours. Roll each dough ball on a lightly floured surface to 1/2 inch thickness. Using a 1 1/2 or 2 inch cookie cutter, cut out shapes. Place 1 inch apart on 2 ungreased baking sheets. Sprinkle with granulated sugar.

Put baking sheets in refrigerator for 45 minutes. Preheat oven to 325 degrees. Bake cookies for 20 minutes until they start to color. Remove from oven. Cool.