In a mixer bowl, place the butter, brown sugar, white sugar and egg. Beat to blend. Add the orange juice and orange rind, then add the flour, mixed with the baking soda, 1/2 cup at a time, beating after each addition. Remove from beaters and stir in the pecans. Place half of the dough on a sheet of waxed paper. Form the dough into a log 1 1/2 to 2" in diameter, and roll in the waxed paper. Tape ends. Repeat with remaining dough. Refrigerate for at least 2 hours so that the dough is thoroughly chilled. Slice 1/4" thick onto a baking sheet. Cookies spread slightly so separate them by about 1".
Bake 10 to 12 minutes at 375 degrees. Watch after 6 minutes. When baked remove sheet from the oven and immediately remove cookies to a cooling rack.
