1 cup butter, softened
1/3 cup sugar
1 1/2 cups flour
1/4 cup cornstarch
1 1/2 tsp rum extract
1 cup chopped pecans, toasted
Powdered sugar to coat
Heat oven to 325. Combine butter and sugar in a large mixer
bowl. Beat at medium speed, scraping the bowl often, until
creamy, about 1 to 2 minutes. Reduce speed to low, add the
flour,
cornstarch and extract. Beat until well mixed, about 1 minute.
Stir in pecan by hand. Shape level tablespoonfuls of dough
into 1 inch balls. Place 2 inches apart onto ungreased cookie
sheets. Bake for 14 to 16 minutes or until set but not brown.
Cool completely.
Place powdered sugar in small bowl. Roll cookies in powdered
sugar, turning carefully to coat both sides.
