Pecan Shortbreads

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This light shortbread is made with confectioners’ sugar and cornstarch for smoothness. Pecans add richness and crunch. The Lemon Butter Icing is the, well, icing on the cake. All in all, the perfect wedding cookie. SAM

1/2 cup unsalted butter, softened
1/2 cup confectioners’ sugar
3/4 cup cornstarch
1 1/2 cups all-purpose flour
1 cup finely chopped pecans
Lemon Butter Icing

With an electric mixer on medium speed, cream the butter until light and fluffy. In a small bowl, combine the confectioners’ sugar, cornstarch, and flour and beat gradually into the butter. Cover and chill at least 1 hour.

Preheat the oven to 350 degrees F. Lightly grease 2 large baking sheets and set aside. Over waxed paper or a marble slab, scatter the pecans. Form the dough into 48 small balls and drop onto the pecans. Flatten with the bottom of a small glass dipped in flour. Place the cookies, nut side up, on the prepared baking sheets and bake for 15 minutes. Remove to wire racks to cool and top with Lemon Butter Icing.
Makes 4 dozen cookies.

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