Splendid, melt-in-your-mouth butter nut cookies drizzled with a sweet-tart lemon icing.

Lemon Bonbons

Cookies:

1 cup butter or margarine, softened

1/3 cup powdered sugar

1 1/4 cups all-purpose flour

3/4 teaspoon cornstarch

1/2 cup finely chopped pecans or walnuts for rolling

 

Lemon Icing:

1 1/2 cups powdered sugar

1 1/2 teaspoons butter or margarine, melted

1 1/2 tablespoons lemon juice

1. For Cookies: In a large mixing bowl, using an electric mixer at medium speed, cream the 1 cup butter and 1/3 cup powdered sugar until light and fluffy. Add flour and cornstarch and blend well. Cover and chill for 1 hour.
2. Preheat oven to 350°F (175°C)
3. Shape dough into 1-inch balls; roll in chopped pecans and place about 2-inches apart onto ungreased baking sheets. Flatten cookies with bottom of a glass dipped in flour.
4. Bake for 14 to 16 minutes or until lightly browned. Transfer to wire racks to cool.
5. For Lemon Icing: Combine 1 1/2 cups powdered sugar, 1 1/2 teaspoons butter, and lemon juice in a small bowl, stirring until smooth. Drizzle glaze over cookies.

Makes about 2 dozen.