Mix butter, sugar, 2 whole eggs, 1 egg yolk and lemon juice until fluffy. Stir the dry ingredients together. Blend into sugar mixture. Stir in nuts. Roll dough, 1/3 at a time, to a 1/16 inch thickness on a lightly floured board. Cut with a star cutter. Brush tops of cookies with remaining egg white, beaten until frothy. Bake on a lightly greased cookie sheet at 375 for 6 to 8 minutes. Makes about 96 cookies; 43 per lb. Input: 10/29/91
