4 c  Flour
1/2 ts Salt
1 ts Cinnamon
1/2    Teapoon cardamom
1 c  Room temp butter
1 1/4 c  Sugar
1    Egg
2 ts Finely grated orange peel
1/4 c  Finely chopped pecans

Mix flour, salt, cinnamon & cardamom. In large bowl, beat butter &
sugar until pale & fluffy. Beat in egg & peel. With mixer on low,
gradually add flour mix & the 1/4 cup pecans, beating just until
blended. Divide dough in half. Shape each half into 13″ long log.
Wrap & chill four hours or until firm. Heat oven to 425. Lightly
grease cookie sheets. Cut one roll at a time in fifty-two 1/4″ thick
slices. Place 1″ apart on cookie sheets. Bake 6-8 minutes until
bottoms are lightly browned. Remove to wire rack to cool. Store
airtight for up to 2 weeks or freeze.