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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

1 1/2 cups powdered sugar

1 1/2 teaspoons butter or margarine, melted

1 1/2 tablespoons lemon juice

1. 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. 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.