| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Pecans |
| 2 1/4 | c | All-purpose flour |
| 1/2 | c | Butter or margarine |
| 1 1/2 | ts | Baking powder |
| 1/3 | c | Shortening |
| 3/4 | c | White sugar |
| 1 | Egg | |
| 1/3 | c | Sour cream |
| 1 | ts | Vanilla extract |
| 1 | Egg | |
| 1 1/2 | c | Sifted confectioners' sugar |
| 1 | tb | Lemon juice |
| 1 | ds | Salt |
| 1/2 | c | Chopped pecans or pistachio nuts |
INSTRUCTIONS
Directions: =A01 Grind the 1/2 cup pecans in a blender, food processor, or food grinder. =A02 Combine the nuts with the flour and baking powder. =A03 In a separate bowl beat butter and shortening with an electric mixer for 30 seconds. =A04 Add the sugar and beat until fluffy. Add egg, sour cream and vanilla and beat until well mixed. =A05 Stir in the flour, baking powder and the ground nuts. =A06 Divide dough in half. Cover and chill at least 3 hours. =A07 Preheat oven to 375 degrees F. =A08 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. =A09 Place on an ungreased cookie sheet and bake 7-8 minutes or until done. Remove from sheet and cool on a rack. =A010 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. =A011 Spread cookies with Lemon Glaze and sprinkle with nuts. Makes 7 dozen Posted to Bakery-Shoppe Digest V1 #422 by Shelley Sparks <ssparks@mailbox.arn.net> on Nov 29, 1997
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