Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Pecans |
| 2¼ cup | All-purpose flour |
| ½ cup | Butter or margarine |
| 1½ teaspoon | Baking powder |
| ⅓ cup | Shortening |
| ¾ cup | White sugar |
| 1 \N | Egg |
| ⅓ cup | Sour cream |
| 1 teaspoon | Vanilla extract |
| 1 \N | Egg |
| 1½ cup | Sifted confectioners' sugar |
| 1 tablespoon | Lemon juice |
| 1 dash | Salt |
| ½ cup | Chopped pecans or pistachio nuts |
Directions: =A01 Grind the ½ 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 ⅛-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 1½ 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@...> on Nov 29, 1997