1 c. butter, softened
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 egg
2 tbsp. orange juice
Scant 1/4 tsp. vanilla
2 1/2 c. flour
1/4 tsp. salt
1/4 tsp. baking soda
1 tbsp. grated orange peel
1/2 c. finely chopped pecans

In a large bowl, beat butter and sugars until well blended. Add egg and beat until light and fluffy. Beat in orange juice and vanilla. Stir together flour, salt, and soda; stir into butter mixture until well blended. Stir in grated peel and pecans. If necessary, chill briefly until easy to handle. Divide dough in half.

On 2 pieces of waxed paper, shape into 1 1/4 inch diameter rolls. Wrap in waxed paper; chill at least 3 hours (or overnight if you seal in plastic bags or tin foil after chilling for a while). Slice 3/16 inch thick. Place slices 1/2 inch apart on ungreased cookie sheets. Bake in preheated 375 degree oven 8 to 9 minutes or until golden and delicately brown at the edges. DO NOT over bake or the browning butter overpowers the delicate flavors. Remove to racks to cool. Makes about 11 dozen.

NOTE: Can also be made with lemon juice and peel.

HINT: For slicing without changing round shape, draw a piece of nylon thread under roll to 3/16 inch, then pull each end of thread up and criss cross cutting through dough.