Pecan cookies glazed with lemon
1 Servings
Quantity | 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 | Egg | |
⅓ | cup | Sour cream |
1 | teaspoon | Vanilla extract |
1 | 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