Directions

1. 1. Preheat the oven to 350°F/180°C/gas 4.
2. 2. Butter two cookie sheets.
3. 3. Beat the butter and brown sugar in a large bowl with an electric mixer at high speed until creamy.
4. 4. Add the egg yolk, beating until just blended.
5. 5. Mix in the flour, lemon zest and juice, apricots, and pecans.
6. 6. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
7. 7. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch (5 mm).
8. 8. Use a 2-inch (5-cm) cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.
9. 9. Use a spatula to transfer the cookies to the prepared cookie sheets.
10. 10. Bake for 15-20 minutes, or until lightly browned.
11. 11. Transfer to racks and let cool.