- 1/2 cup chopped pecans
- 2 1/4 cups all-purpose flour
- 1/2 cup butter
- 1 1/2 teaspoons baking powder
- 1/3 cup shortening
- 3/4 cup white sugar
- 1 egg
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups sifted confectioners' sugar
- 1 tablespoon lemon juice
- 1 pinch salt
- 1/2 cup chopped pecans
- Grind the 1/2 cup pecans in a blender, food processor, or food grinder.
- Combine the nuts with the flour and baking powder.
- In a separate bowl beat butter and shortening with an electric mixer for 30 seconds.
- Add the sugar and beat until fluffy. Add egg, sour cream and vanilla and beat until well mixed.
- Stir in the flour, baking powder and the ground nuts.
- Divide dough in half. Cover and chill at least 3 hours.
- Preheat oven to 375 degrees F.
- Work half of the dough at a time. Keep the other half refrigerated. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with desired cookie cutter.
- Place on an ungreased cookie sheet and bake 7-8 minutes or until done. Remove from sheet and cool on a rack.
- To make lemon glaze: Beat 1 egg white until frothy. Add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice and a dash of salt. Beat well.
- Spread cookies with Lemon Glaze and sprinkle with nuts.
08/31/2019
recipepes.com
pecan and sour cream sandies, recipe
PT15M
PT1H
5
455 calories
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