Buttered Rum Pecan Cookies

1 cup butter softened
1/3 cup sugar
1 1/2 cups flour
1/4 cup cornstarch
1 1/2 tsp rum extract
1 cup chopped pecans toasted
Powdered sugar to coat

Heat oven to 325�F. Combine butter and sugar in a large mixer bowl. Beat at medium speed, scraping the bowl often, until creamy, about 1 to 2 minutes. Reduce speed to low, add the flour, cornstarch and extract. Beat until well mixed, about 1 minute. Stir in pecans by hand.

Shape level tablespoonfuls of dough into 1 inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 14 to 16 minutes or until set but not brown. Cool completely. Roll in powdered sugar to coat.