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1
Sift together the flour, cornstarch, salt and clove.
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2
Using a mixer fitted with a paddle, beat the butter and sugar on medium speed until smooth, about 3 minutes.
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3
Stop the mixer to scrape down the sides.
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4
Add the dry ingredients and mix on low speed just until incorporated.
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5
Add the pecans and mix just until combined.
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6
Place the dough on a sheet of plastic wrap.
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7
Cover with another sheet of plastic and shape into a square.
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8
Refrigerate for 30 minutes.
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9
Roll the dough between the plastic to 14-inch thick, and into a 912-by-11-inch rectangle.
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10
Refrigerate for at least 112 hours, or up to 2 days.
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11
Position two oven racks so they divide the oven into thirds.
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12
Preheat the oven to 350 degrees.
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13
Line two baking sheets with parchment paper.
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14
Discard the plastic sheets from the dough.
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15
Trim the edges to form a 9-by-10 12-inch rectangle, then cut the dough into 112-inch squares.
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16
Place the squares on the baking sheets, then, with a fork, pierce each cookie twice all the way through.
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17
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back after 9 minutes.
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18
If you choose, dust the cookies with confectioners' sugar while still hot.
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19
Transfer to a rack to cool.
