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.