1 c. unsifted flour
1/2 c. cornstarch
1/2 c. confectioners' sugar
3/4 c. butter
1 tsp. vanilla

Sift first 3 ingredients together. In large bowl of mixer, at medium speed, beat butter until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate 1 hour. Shape into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheet. Flatten with criss-cross pattern with floured fork. Place 1 pecan half on each cookie.

Bake in 375 degree oven for 10 to 12 minutes, until edges are brown. Yields about 3 dozen cookies.