Ingredients
½ pound butter
½ cup powdered sugar
¾ cup corn starch
1 cup flour
½ cup ground pecans (handwritten note: I do not grind pecans. Just chop fine w large sharp knife)
Directions
Mix butter and sugar until smooth. Add corn starch and flour. Put in refrigerator until stiff. Put nuts on waxed paper. Roll dough into walnut size balls. Dip in nuts. Flatten with glass dipped in flour. Bake at 350 for 12-15 minutes.
Lemon Glaze:
1 cup powdered sugar
1 tbsp butter, melted
1 tbsp lemon juice
Mix and drizzle over cooled cookies.