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Pecan and Sour Cream Sandies |
"Pecan cookies glazed with lemon."
Ingredients :
- half of cup chopped pecans
- 2 1/four cups all-motive flour
- 1/2 cup butter
- 1 half of teaspoons baking powder
- 1/three cup shortening
- 3/four cup white sugar
- 1 egg
- 1/three cup sour cream
- 1 teaspoon vanilla extract
- 1 egg
- 1 half cups sifted confectioners' sugar
- 1 tablespoon lemon juice
- 1 pinch salt
- half cup chopped pecans
Instructions :
Prep : | Cook : 42M | Ready in : |
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- Grind the half of 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 blended.
- Stir within the flour, baking powder and the floor nuts.
- Divide dough in half. Cover and relax at least 3 hours.
- Preheat oven to 375 ranges F.
- Work half of of the dough at a time. Keep the other half of refrigerated. Roll dough to at least one/8-inch thickness on a gently floured floor. Cut with favored cookie cutter.
- Place on an ungreased cookie sheet and bake 7-eight mins or until accomplished. Remove from sheet and cool on a rack.
- To make lemon glaze: 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.
- Spread cookies with Lemon Glaze and sprinkle with nuts.
Notes :
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