First, prepare the easy dough. Whisk the flour, corn starch, cinnamon, nutmeg, and salt together in a bowl to aerate them. Set the bowl aside. Set up a stand mixer and combine the butter and sugar in its bowl. Beat them together until fluffy, pushing the sides down occasionally. Turn the speed to low and slowly add in the dry ingredients just until they are combined in. Finally, add in the ground pecans and let them just get combined in.

Turn the dough out onto a sheet of plastic wrap and gently form it into a long, square log. The square should be roughly 2 inches on each side and the log should be about 12-14 inches long. Wrap the log in the plastic wrap and refrigerate it for at least 2 hours. When the time is up, pre-heat the oven to 350 and line 2 sheet trays with silicone mats or parchment paper.

Slice the log into roughly 1/2 inch thick cookies and lay them out evenly on the sheet trays. Leave a little room between each of them, about 20 should fit well per sheet. This recipe yields about 40 cookies. Use a fork to pierce each cookie twice to make the signature shortbread tine marks, then bake them for about 20 minutes. They should be golden but not brown. Let them cool for a few minutes on the sheet trays and dust them with powdered sugar. Then transfer them to racks to finish cooling. Store them in airtight containers until you are ready to serve them!