• 3 sticks (¾ pound) unsalted butter; melted and cooled
• ⅔ cups powdered sugar
• 1¼ teaspoons vanilla extract
• 3 cups plus 3 tablespoons unsifted all-purpose flour
• 3 tablespoons plus 1 teaspoon cornstarch
• ¼ teaspoon freshly ground nutmeg
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon cream of tartar
• ¼ teaspoon sea salt
• 1½ cups pecan pieces; finely chopped

1. Preheat oven to 375ºF.
2. In large bowl, beat butter, granulated sugar and vanilla until light and fluffy.
3. Stir together flour, cornstarch, nutmeg, baking powder, cream of tartar and salt; gradually add to butter mixture, blending well. Stir in pecans. Cover; refrigerate dough 1 hour or until firm enough to handle.
4. Shape scant tablespoons dough into logs about 2½ inches long; place on ungreased cookie sheet. Shape logs into crescents, tapering ends.
5. Bake in a preheated oven for 13 to 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
6. Roll in powdered sugar.

Makes about 3½ dozen cookies