Buttered Rum Pecan Cookies

• Ready In: 31 mins
• Yields: 36 cookies

Ingredients

• 1  cup butter, softened
• 1⁄3 cup sugar
• 1 1⁄2 cups flour
• 1⁄4 cup cornstarch
• 1 1⁄2 teaspoons  rum extract
• 1  cup  chopped pecans, toasted
•  powdered sugar, to coat

Directions

1. Heat oven to 325°.
2. Combine butter and sugar in a large mixer bowl.
3. Beat at medium speed, scraping the bowl often, until creamy, about 1 to 2 minutes.
4. Reduce speed to low, add the flour, cornstarch and extract.
5. Beat until well mixed, about 1 minute.
6. Stir in pecans by hand.
7. Shape level tablespoonfuls of dough into 1-inch balls.
8. Place 2-inches apart onto ungreased cookie sheets.
9. Bake for 14-16 minutes or until set, pale golden but not brown.
10. Cool completely.
11. Place powdered sugar in small bowl.
12. Roll cookies in powdered sugar, turning carefully to coat both sides.