1 c. butter, softened
3/4 c. powdered sugar, sifted
2 tbsp. milk
1 1/2 c. flour, sifted
3/4 c. cornstarch, sifted
3/4 c. pecans, chopped

Cream butter, sugar and milk, then add flour and cornstarch. When well blended, chill. Place small spoonfuls of pecans 2 inches apart on an ungreased cookie sheet. Shape dough into small balls (about 1 teaspoon) and flatten each over a pile of pecans. Bake at 350 degrees for 12 to 15 minutes. Cool, then frost.

FROSTING:

2 1/2 c. powdered sugar, sifted
1 tbsp. soft butter
3 tbsp. lemon juice
Yellow food coloring