2 cups butter
4 eggs
2 teaspoons vanilla extract
1 cup chopped pecans
1 teaspoon lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon baking powder/powder
1 teaspoon lemon zest
1 1/2 teaspoons brown sugar
1/4 cup vegetable oil
Preheat second sheet of foil double the baking sheets so that the tops are flush.
In a medium bowl, cream together butter, eggs, vanilla, pecans, lemon zest and brown sugar until smooth. Beat in the oil slowly until just blended. Beat in lemon zest. Sift together flour and baking soda; brush with butter mixture. Spread onto the bottom and side of a 9x13 inch pan.
Bake for 10 to 12 hours in the preheated oven, or 24 to 26 hours if you're taking the 9 inch cookie sheet. Chill and serve cold. You think this cookie is nice? Hold onto it a sec longer because you'll melt once bitten. When done, store in refrigerator.