1/2 c Butter; softened

2 c Flour

1/4 ts Salt

1/2 c Light brown sugar; firmly

packed 1 Egg

1/2 c Sugar

2 tb Fresh lemon juice

1/2 c Shortening

1 tb Lemon peel; grated

1/4 ts Baking soda

1/2 c Nuts; chopped

Cream butter, shortening and sugar until fluffy. Beat in egg, lemon juice and lemon peel. Mix well. In bowl combine remaining ingredients and stir in cream mixture. Cover and refrigerate for 1 hour. Remove from refrigerator and form into two 10 inch rolls on waxed paper. Wrap tightly and refrigerate overnight.

Preheat oven to 400 degrees. Slice rolls into 1/4 inch slices and bake on ungreased cookie sheets 8 to 10 minutes. Makes about 80 cookies. Formatted by Mary Wilson, BWVB02B.