1 c. butter
3/4 c. cornstarch
1/2 c. finely chopped nuts (pecans or walnuts)
1/3 c. confectioners' sugar
1 1/4 c. flour

Mix butter with sugar until very light and fluffy. Add cornstarch and flour mixing well. Refrigerate until easy to handle. When dough is not sticky (about 1 hour), preheat oven to 350 degrees.

Shape into 1-inch balls. Place balls on nuts scattered on waxed paper. Flatten balls with bottom of glass, dipped into flour. With spatula, place cookies on ungreased cookie sheet, nut side up. Bake 15 minutes. When cool, frost with frosting.

FROSTING:

1 c. confectioners' sugar
2 tbsp. fresh lemon juice
1 tsp. vanilla

Blend all together. Divide into thirds, tint each part a different color with food coloring (red, green, yellow). Swirl on top of each cookie. If you plan to freeze, please freeze unfrosted and frost before using!