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 pecans 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.

Yield: 3 dozen cookies

Recipe submitted by Thunderbird