1 1/2 cups margarine, softened
2 1/2 cups white sugar
2 teaspoons baking soda
2 teaspoons cream of tartar
1 3/4 cups baby maples
2 eggs, beaten
2 teaspoons vanilla extract
1 teaspoon ground nutmeg
1 teaspoon lemon zest
1 teaspoon orange zest
1 cup peaches
2 cups chopped pecans
The following contents may be substituted: 1 1/2 cups margarine, 2 1/2 cups sugar; 2 1/2 cups margarine, 2 1/2 cups white sugar; 1 3/4 cups lemon juice
2 tablespoons milk
2 teaspoons lemon zest
3 tablespoons orange zest
1/2 teaspoon vanilla extract
Beat margarine, 3 1/4 cups sugar and 2 teaspoons baking soda in large bowl until glaze-like. Mix flour, sugar and baking soda; whip cream of tartar until stiff peaks form. Stir in eggs and lemon zest. Stir flour mixture into margarine/sugar mixture by gradually mixing lemon juice and milk, tracking slightly drizzling over top of dough. Cover and refrigerate 10 minutes before rolling out. Seal edges slightly.
Roll out dough; cut into approximately 16 wedges. Arrange onto small baking surfaces or cookie sheets. Sprinkle pecans evenly over each piece. Roll up tightly. Place seam side down. Wrap clams in aluminum foil. Secure with kitchen twine; trim ends to fit. Place in refrigerator. Do not remove foil, as it stops the cooking juices from spreading.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheet or remove foil.
Roll out the dough; measure will makes about 36 wedges total. Place seam side down again on one piece of foil. Roll in remaining pecans. Set aside. Grease a 9x5 inch loaf pan.
On a lightly floured surface, roll out dough. Cut out each wedge; cut along seams to fit. Butter arms of each cookie. Press into pan and vertical circles, alternating with 4 pecans on top. Spread all pecans on entire side, cut side down.
Bake for 50 minutes in the preheated oven,