Cream butter; gradually add 1 cup sugar, beating until light and fluffy. Add 6 yolks and lemon rind; beat well. Gradually add flour to creamed mixture, and mix well.
Turn dough out onto a lightly floured surface. Roll to 1/4-inch thickness, and cut with assorted 2-inch cookie cutters. Place cookies on lightly greased baking sheets. Brush tops of cookies with 3 egg yolks. Combine 1 cup sugar, pecans, and cinnamon; sprinkle over cookies. Bake at 350° for 15 minutes. Cool cookies on wire racks.