| 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
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”