1 1/2 c. unsalted butter
1 c. confectionery sugar
2 1/2 c. flour
1/2 c. finely ground pecans
1/2 tsp. salt
1 tsp. vanilla
4 tbsp. grated lemon rind
3 to 4 tbsp. sugar

Cream butter and sugar. Add flour and salt, vanilla, lemon rind and pecans. Make 2 balls. Wrap in waxed paper. Refrigerate 4 hours.

Roll each ball on lightly floured surface to 1/2 inch thickness. Cut with star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet. Sprinkle with sugar. Refrigerate 45 minutes. Bake 20 minutes in 325 degree oven. Yield: 5 dozen cookies.