Pecan Shorties

2 cups flour
1 T. cornstarch (heaping)
1/2 cup sugar
1/2 lb. butter (softened)

Mix dry ingredients well, cut in butter. Knead dough by hand and form into small (ping pong size) balls. Press thumb into center.

4 T. butter
8 oz pecans
1/2 cup sugar
1/2 cup milk
1 t. vanilla
Combine in a saucepan: butter ground nuts, sugar and milk. Cook until thick. Stir to prevent sticking. Add vanilla. Fill cookie balls with nut mixture. Bake 10 -15 minutes at 350 F.