Sour Cream and Pecan Sandies

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READY IN: 3hrs 8mins
YIELD: 80 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grind the 1/2 cup pecans in a food grinder, food processor, or blender. Stir together ground nuts, flour, and baking powder.
  • In a large mixer bowl, beat butter or margarine and shortening with electric mixer for 30 seconds. Add sugar; beat till fluffy. Add egg, sour cream, and vanilla; beat well.
  • Add Dry ingredients; beat till well combined.
  • Divide dough in half; cover and chill the dough at least 3 hours.
  • Working with half of the dough at a time, on a lightly floured surface, roll to 1/8 inch thickness. Cut with desired cookie cutter, or you can shape dough into 1 inch balls.
  • Place on an ungreased cookie sheet. Bake cutout cookies in 375 deg. F. oven for 7 to 8 minutes, or till done. For ball shaped cookies, bake for 10 minutes.
  • Remove to a wire rack; cook.
  • Make lemon glaze: In a mixer bowl beat 1 egg white till frothy. Add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice, and a dash of salt. Beat well. Add a few drops of food coloring if desired.
  • Spread or drizzle cookies with lemon glaze. Decorate with halved pecans, or chopped or halved pistachio nuts.
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