- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 teaspoons lemon zest
- ¼ teaspoon sea salt
- ¾ cups unsalted butter, chilled; cut in ½-inch cubes
- ½ teaspoon vanilla extract
- 1 cup pecan pieces
- Vanilla sugar; optional
- Preheat oven to 350ºF.
- In food processor combine the flour, sugar, cornstarch, lemon zest and salt. Process briefly until well mixed. Add the butter and vanilla and, using rapid off-on pulses cut in until the mixture resembles a fine meal. Add the pecans and process until finely chopped.
- Transfer the mixture to a large sheet of waxed paper and gather together into a flat disk. Top with a second sheet of waxed paper. Roll out the dough ¼-inch thick. Using a 3-inch or smaller heart shaped cutter, cut out cookies.
- Transfer to ungreased cookie sheets, spacing them ½-inch apart. Gather up the scraps and repeat. Sprinkle the cookies with vanilla sugar if desired.
- Bake in preheated oven for about 20 minutes until just beginning to color. Transfer to wire racks and let cool for 5 minutes. Store in an airtight container for up to 1 week.
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