1 c. butter, softened
1/2 c. granulated sugar
2 tbsp. heavy cream
1 tsp. vanilla extract
1/2 c. potato starch, see note
1 c. all purpose flour
36 sm. pecan halves, about 2 oz.

Evenly space two racks in the oven and preheat to 350 degrees. In a medium sized bowl, with a hand held electric mixer, cream the butter, add the sugar and beat until fluffy, about 1 minute. Beat in the cream and vanilla. With a spoon, stir in the potato starch and flour.

Using 1 level tablespoon of dough for each cookie, drop the dough 3 inches apart onto ungreased baking sheets (12 to a sheet). Lightly press a pecan half on the top of each cookie and bake about 14 minutes, until the edges are golden brown. With a spatula, transfer to a rack and cool. Repeat with remaining dough.

NOTE: Potato starch is sold in a box and is available in the kosher food section of supermarkets.