1 cup margarine
3/4 cup firmly packed light brown sugar
1 teaspoon grated lemon rind
2-1/2 cups sifted flour
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 cup chopped toasted filberts

Cream margarine and sugar until light. Add lemon rind, sifted dry ingredients, and lemon juice. Mix well and chill several hours. Shape into fingers. Roll in nuts. Put on ungreased cookie sheets. Bake at 400 for 10-12 minutes. Makes 3-4 dozen cookies.