2/3   c            Pine nuts
     1/2   c            Butter
     3/4   c            Sugar
   2                    Eggs
   2       tb           Lemon juice
   2       tb           Lemon zest
   2       c            Plus 2 Tbs unbleached or
                        -all-purpose flour,
   1 1/2   ts           Baking powder
     1/4   ts           Salt
  Place nuts in a shallow pan and bake in a 180C/350F
  oven for 6 to 8 minutes or until golden brown.  Let
  cool. In a mixing bowl, cream butter and sugar until
  light and fluffy. Beat in eggs, lemon juice and zest.
  In a bowl, combine the flour, baking powder and salt.
  Add to the creamed mixture, mixing until blended. Fold
  in nuts. Divide dough in half. On a greased and
  floured baking sheet pat out into two logs about 1/2
  inch high, 1.5 inches wide and 14 inches long, spacing
  them at least 2 inches apart. Bake in the middle of a
  170C/325F oven for 25 minutes or until lightly
  browned. Transfer from the baking sheet to a rack. Let
  cool for 5 minutes. Place on a cutting board. With a
  serrated knife slice diagonally at a 45 degree angle
  about 1/2 inch thick.  Lay the slices flat on the
  baking sheet and return to the oven for 10 minutes
  longer, turning them over once, to dry slightly.  Let
  cool on a rack. Store in a tightly covered container.
  These cookies keep well. Makes about 3.5 to 4 dozen.