1 cup sifted all-purpose flour
1 cup cornstarch
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chopped pecans (or cashews)
Powdered sugar for rolling
Sift flour and cornstarch together and set aside. In large mixing bowl, cream butter and gradually beat in sugar; beat well. Add salt and vanilla; beat well. Stir in sifted dry ingredients; mix well. Add pecans. Refrigerate 2 or 3 hours. Preheat oven to 375°F. Shape dough into small balls, place 2 inches apart on ungreased cookie sheet, and bake 15-20 minutes. While cookies are still hot, roll them in powdered sugar, and again when cool.
Easy Cheesy Chicken Enchiladas
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