| 1 | Preheat the oven to 350 degrees. |
| 2 | Line two cookie sheets with lengths of parchment paper. |
| 3 | sift together the flour, cornstarch, baking powder, baking soda, cream of tartar, salt and nutmeg. |
| 4 | stir together the butter, 2/3 cup confectioners" sugar and vanilla extract. |
| 5 | Stir in half of the sifted mixture, 1 cup pecans, then the remaining sifted mixture. |
| 6 | to form each cookie, take up a heaping teaspoon of dough, roll into a log, form into a crescent and place on the lined cookie sheet, spacing the cookies about 1 ?inches apart. |
| 7 | Press pinches of the remaining pecans on top of the crescents. |
| 8 | bake the cookies for about 13 to 15 minutes, or until set. |
| 9 | The undersides should be a very pale golden color. |
| 10 | After 1 minute, transfer the cookies to cooling racks using a wide metal spatula. |
| 11 | Cool for 5 minutes. |
| 12 | While the cookies are still warm, carefully dredge them in the confectioners" sugar. |
| 13 | Cool completely. |
| 14 | store in an airtight container. |
| 15 | Makes a good holiday gift packed in an attractive tin. |
