Market Street Lemon-zucchini cookies

3 sticks butter,, unsalted and softened
1 1/2 cups granulated sugar
2 eggs
1 tsp salt
2 tsp baking soda
2 cups zucchini, grated, drained and squeezed dry
2 tsp grated lemon rind (zest)
3/1/2 cups flour
1 1/2 cups chopped pecans
Glaze:
1 cup powered sugar
2 T lemon juice
1 T light corn starch
15 pecan halves for garnish
Heat oven to 350* Lightly oil baking sheet. Place all the cookie ingredients into a large bowl. Mix until ingredients are well combined and a soft dough forms. Scoop the dough into balls the size of a golf ball. Place on sheet and bake 10-12 minutes. Let cool for 15 minutes When cool, spread the glaze on top of each cookie and top it with a pecan half.
Makes 3 dozen