Pecan cookies glazed with lemon

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

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