Cookies:
1 c. Butter
1/3 c. Powdered Sugar
3/4 c. Cornstarch
1 1/4 c. Flour
1/2 c. Pecans, finely chopped

Beat together butter and sugar until light.
Add cornstarch, and flour, mix well.
Refrigerate until easy to handle.
Shape dough into 1 inch balls.
Place chopped nuts on a plate,  lay cookie balls on nuts,  flatten with a glass.
Place on cookie sheet, nut side up.
Bake 10-12 minutes at 350°F. until lightly browned.
Cool, frost.

Frosting:
2 c. Powdered Sugar
2 Tbsp. Butter
2 Tbsp. Lemon Juice

Mix together.
Tint with coloring if you desire.
Frost cooled cookies.