Lemon Cookies Dipped In Chocolate and Pecans

Place butter, sugar, flour, lemon juice, and lemon zest in a food processor and process until a dough begins to form. Divide dough into 2 equal parts and roll into a log. Wrap each log in wax paper and chill until firm. Cut into 1/2 inch pieces and place on an ungreased cookie sheet. Bake for 15 minute at 325 degrees. Remove from oven and allow to cool. Meanwhile melt the chocolate bark according to directions on the package. We find it easier to melt in a glass bowl in the microwave and stir halfway between time. When chocolate is melted, dip one end of each cookie in the chocolate and then in the pecans. Allow to cool on wax paper.