---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pecan-Lemon Shortbread Hearts
  Categories: Cookies
       Yield: 24 servings
  
   1 1/2 c  All-purpose flour
     1/2 c  Sugar
     1/4 c  Cornstarch
       1 tb Lemon zest; plus 1 teaspoon
     1/4 ts Salt
     3/4 c  Unsalted butter, chilled;
            -cut in 1/2 cubes
     1/2 ts Vanilla extract
       1 c  Pecans
            Vanilla sugar; optional
  
   Recipe by: Williams Sonoma Cookies and Biscotti p. 24
      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 1/4 inch thick.  Using a 3-inch or smaller heart shaped cutter, cut
   out cookies.  Transfer to ungreased cookie sheets, spacing them 1/2 inch
   apart.  Gather up the scraps and repeat.  Sprinkle the cookies with
   vanilla
   sugar if desired.
      Bake until just beginning to color, about 20 minutes.  Transfer to wire
   racks and let cool for 5 minutes.  Store in an airtight container for up
   to
         1    week.
  
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