Buttered Rum Pecan Cookies
2 sticks butter, softened
1/3 cup sugar
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons rum extract
1 cup chopped pecans, toasted
Powdered sugar
Preheat oven to 325. In bowl, combine butter and sugar. Beat with mixer on medium for 1 to 2 minutes, or until creamy. Reduce speed
to low. Add flour, cornstarch and rum extract. Beat for 1 minute, or until well mixed. Stir in nuts. 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. Roll in powdered sugar to coat.