2 Cups all-purpose flour

1 Teaspoon baking powder

1 Cup cornstarch

2 Egg yolks

1 Teaspoon lemon extract

¼ Cup chopped pecans

¼ Teaspoon salt

½ Cup butter or margarine

½ Cup honey

½ Cup grated lemon peel (2 lemons)

Sift flour, baking powder, cornstarch and salt. Melt butter or margarine, cool and add honey, egg yolks and lemon peel and flavor. Add to flour mixture. Cover and refrigerate until firm.

Roll dough 1/8" thick; cut with fluted cutter. Place on cookie sheet in a preheated 400° F oven for 10 minutes. Let cool and frost.

FROSTING:

1½ Cups powdered sugar

3 Tablespoons lemon juice

¼ Cup chopped/whole pecans

Blend powdered sugar, lemon juice, spread over cookies. Decorate with nuts.