VGP #19 Lemony Bonbon Cookies

Ah, lemon! I love it so much. These cookies are so delicate they melt in your mouth like powder, or in your hand if you squeeze too tight. One of them spontaneously combusted when I was frosting it because of my tight grip. Careful!

Aren't they lovely?

SURPRISE!

Cookies:
1/2 cup butter
1/3 cup powdered sugar
1 T lemon juice
3/4 cup flour
1/3 cup cornstarch
18 to 24 pecan halves

Icing:
1 1/4 cups powdered sugar
1 1/2 tsp butter, softened
3 to 4 tsp lemon juice

1. In a small bowl, cream butter and powdered sugar until light and fluffy. Beat in lemon juice. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and chill 2 hours.

2. Preheat oven to 350. Shape dough into 1-inch balls. Place pecan halves on two ungreased baking sheets. Top each pecan with a ball of dough; flatten with the bottom of a glass.

3. Bake for 14 to 16 minutes or until set. Remove to wire racks and cool completely.

4. For icing, combine powdered sugar, butter and enough lemon juice to achieve a spreading consistency. Spread over cookies. Let stand until set. Recipe claims to make 2 dozen but it made 18 for me.

Recipe from Linda of Palatka, Florida in Taste of Home Christmas Cookies & Candies