1 cup butter or margarine -- softened
1/2 cup sugar
1 tablespoon grated lemon peel
1/4 teaspoon salt
1 egg
2 cups all-purpose flour
1/2 cup ground pecans
1 cup lemon curd
Tart Lemon Glaze -- (recipe follows)

Tart Lemon Glaze
1/4 cup powdered sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice

Beat butter, sugar, lemon peel, salt and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour and pecans.
Cover and refrigerate about 1 hour or until firm.

Heat oven to 350º. Roll half of dough at a time about 1/8 inch thick on lightly floured surface. Cut into 2-inch rounds.
Place on ungreased cookie sheet.
Bake 7 to 9 minutes or just until edges are starting to brown. Remove from cookie sheet to wire rack.
Cool completely.
Spread 1 rounded teaspoonful lemon curd between bottoms of pairs of cookies.

Brush tops with Tart Lemon Glaze.

Tart Lemon Glaze:
Mix all ingredients until smooth and spreadable.