1/2 cup shortening
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons lemon zest
1 cup chopped pecans
1 cup chopped walnuts
7 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Stir together shortening and sugar. In a large bowl, cream together white sugar and 1 cup flour until light and fluffy. Beat in the lemon zest, pecans and chopped pecans. Press into the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Remove from cookie sheet to cool on wire racks.
In a large bowl, beat egg stiffening until incorporated. Beat in vanilla extract, pecans and chopped pecans. Reserve 1/4 cup of this mixture for decorating, and shape cookies into three stages by alternating layers.