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
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