1/2 cup butter or margarine
2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
1 egg
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whip together butter and lemon juice until smooth. Mix in nutmeg and egg; beat until creamy. Mix in flour, baking powder, baking soda, and salt; gently knead into butter mixture until well blended.
Roll into 1 inch balls. Place two layers on ungreased cookie sheet. Roll one side slightly to maximize brown spots. Roll one circular in half to form a seven-pointed circle. Place pecans on bottom half of each layer. Cut sheets of parchment into ½-inch squares and place on cookie sheet in 2-inch round cookie pan. Brush pecans with lemon and lemon juice mixture.
Bake 20 to 25 minutes in the preheated oven, or until centers of the crumbs are golden brown and cookie is slightly browned. Cool completely on wire rack.
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