|All purpose flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking soda||1⁄2 Teaspoon|
|Vegetable shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Lemon rind||2 Teaspoon, grated|
|Pecans||1⁄2 Cup (8 tbs), finley chopped|
1. Sift flour, baking soda and salt onto waxed paper.
2. Cream shortening with sugar until fluffy in a medium-size bowl; beat in egg, lemon juice and rind and pecans. Add dry ingredients, blending to make a soft dough.
3. Shape into 2 long rolls; wrap in waxed paper; chill overnight. To bake, slice dough 1/4-inch thick; place on cookie sheets.
4. Bake in moderate oven (375°) 8 minutes, or until golden around edges. Remove from cookie sheets; cool completely on wire racks.